Rigatoni with Spinach and Blue Cheese

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5 servings (serving size: 1 1/2 cups)


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1 teaspoon olive oil
3/4 cup chopped onion
4 garlic cloves, minced
6 cups fresh spinach leaves, chopped
1 1/3 cups chopped seeded tomato
1/2 cup fat-free, less-sodium chicken broth
8 cups hot cooked rigatoni (about 16 ounces uncooked tube-shaped pasta)
1/2 cup (2 ounces) crumbled blue cheese
1/4 cup pine nuts, toasted


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 sauté 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.

Created date

May 2004

Nutritional Information

Calories 432
Caloriesfromfat 21 %
Fat 10.1 g
Satfat 3.1 g
Monofat 3.3 g
Polyfat 2.6 g
Protein 17.7 g
Carbohydrate 69.8 g
Fiber 7.5 g
Cholesterol 9 mg
Iron 5.9 mg
Sodium 267 mg
Calcium 155 mg