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.
This recipe was surprisingly bland, even after liberally salting the pasta water. When I did get a pine nut or blue cheese in a bite, it was good, but the ratio of these ingredients to the pasta was a bit lacking. If I make this again I will add more blue cheese, pinenuts, and stock; and season everything as I go.
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