Rating: 2.5 stars
3 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Karen A. Levin
Recipe by Cooking Light May 2000

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Yield:
6 servings (serving size: 1 1/3 cups pasta, 4 teaspoons cheese, and 1 teaspoon basil)
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Ingredients

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Directions

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  • Cook pasta according to package directions, omitting salt and fat.

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  • While pasta is cooking, heat oil in a large saucepan over medium-high heat. Add garlic; cook 3 minutes. Add broth, crushed red pepper, and tomatoes; bring to a boil. Reduce heat, and simmer for 6 minutes, stirring occasionally. Remove from heat; stir in spinach.

  • Drain pasta, and place in a large bowl. Add tomato mixture, and toss well. Serve with cheese and basil.

Nutrition Facts

317 calories; calories from fat 21%; fat 7.3g; saturated fat 2.3g; mono fat 3.1g; poly fat 1.3g; protein 15.2g; carbohydrates 47.8g; fiber 2.9g; cholesterol 38mg; iron 3.3mg; sodium 856mg; calcium 161mg.
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