| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats, Dairy |
|
Veg08 |
5 |
servings |
INGREDIENTS
| 1 |
ts |
Olive oil |
| 3/4 |
c |
Chopped onion |
| 4 |
|
Garlic cloves; minced |
| 6 |
c |
Fresh spinach leaves; chopped |
| 1 1/3 |
c |
Chopped seeded tomato |
| 1/2 |
c |
Fat-free less-sodium chicken broth |
| 8 |
c |
Hot cooked rigatoni; (about 16 ounces |
|
|
; uncooked |
|
|
; tube-shaped pasta) |
| 1/2 |
c |
Crumbled blue cheese; (2 ounces) |
| 1/4 |
c |
Pine nuts; toasted |
INSTRUCTIONS
1. Heat oil in a large nonstick skillet over medium heat. Add onion, and
cook 20 minutes or until golden brown, stirring frequently. Add garlic, and
saut, 1 minute. Add spinach, tomato, and broth; cook 3 minutes, stirring
occasionally. Combine spinach mixture, pasta, cheese, and pine nuts in a
large bowl; toss well to coat. Yield: 5 servings (serving size:
1 1/2 cups).
CALORIES 432 (21% from fat); FAT 10.1g (sat 3.lg mono 3.3g poly 2.6g);
PROTEIN 17.7g; CARB 69.8g; FIBER 7.5g; CHOL 9mg; IRON 5.9mg; SODIUM 267mg;
CALC 155mg
Recipe by: Cooking Light, March 1999
Converted by MM_Buster v2.0l.
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