Rigatoni With Spinach and Blue Cheese
- Ready In:
- 35mins
- Ingredients:
- 9
- Yields:
-
1 1/2 cup
- Serves:
- 5
ingredients
- 1 teaspoon olive oil
- 3⁄4 cup onion, chopped
- 4 garlic cloves, minced
- 6 cups fresh spinach leaves, chopped
- 1 1⁄3 cups tomatoes, chopped and seeded
- 1 cup reduced-sodium fat-free chicken broth
- 8 cups rigatoni pasta (about 16oz. uncooked)
- 1⁄2 cup blue cheese, crumbled
- 1⁄4 cup pine nuts, toasted
directions
- Cook rigatoni in boiling water, drain, and keep warm.
- Heat oil in a large nonstick skillet over medium heat. Add onion and cook 10 minutes or until golden brown, stirring frequently. Add garlic and sauté 1 minute.
- Add spinach, tomato, and broth; cook 3 minutes (or until spinach is wilted), stirring occasionally.
- Combine spinach mixture, pasta, cheese, and pine nuts in a large bowl; toss well to coat.
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