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Rigatoni with Spinach and Blue Cheese

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

Ingredients

  • 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

Nutrition 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

How to Make It

  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 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.