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Nutritional Information
Calories 432
Fat 10.1g
Cholesterol 9.0mg
Sodium 267mg
Carbohydrates 69.8g
Fiber 7.5g
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Rigatoni With Spinach & Blue Cheese
Ingredients
1 tablespoon olive oil (aisle #11)
4 garlic cloves, minced(produce deapartment)
3/4 cup chopped yellow onion (produice department)
6 cups fresh washed, stemmed and chopped spinach leaves (produce department)
1 1/3 cups chopped plum tomatoes, removeing as much of seeds as piossible
(produce deparmtent)
1/2 cup Coillege Inn low sodium chciken broth (aisle #6)
1 16n oz. box Barilla rigatoni pasta (asile #7)
1/2 cup crumbled blue cheese (food court cheese case)
1/4 cup pine nuts (aisle #7, #11 and produce departmtnet)
Directions
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1. Prepare pasta according to package instructions.; drain and set aside.
2. Toast pine nuts on a cookie sheet with cooking spray in the oven until golden brown
3. Heat oil in a large non stick skillet over medium heat. Add onion, and cook 20 minutes or until golden brown, stirring frequently.
4. Add garlic and saute for 1 minute. Add spinach, tomato and broth and cook 3 minutes, stirring occasionally.
5. Combine spinach mixture, pasta, cheese and pine nuts in a large bowl. toss well to coat.
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Servings
Serves 5
Time To Cook
Total Cooking time: 30 minutes.
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