Rigatoni With Spinach and Blue Cheese |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 8 |
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I came up with this one a number of years ago and it was published in CL's reader recipes. I must be honest-when I make it I increase the blue cheese some and add crisped prosciutto on the top. Yummy!!! Ingredients:
1 teaspoon olive oil |
3/4 cup onion, chopped |
4 garlic cloves, minced |
6 cups fresh spinach leaves, chopped |
1 1/3 cups tomatoes, chopped and seeded |
1 cup reduced-sodium fat-free chicken broth |
8 cups rigatoni pasta (about 16oz. uncooked) |
1/2 cup blue cheese, crumbled |
1/4 cup pine nuts, toasted |
Directions:
1. Cook rigatoni in boiling water, drain, and keep warm.
2. Heat oil in a large nonstick skillet over medium heat. Add onion and cook 10 minutes or until golden brown, stirring frequently. Add garlic and sauté 1 minute.
3. Add spinach, tomato, and broth; cook 3 minutes (or until spinach is wilted), stirring occasionally.
4. Combine spinach mixture, pasta, cheese, and pine nuts in a large bowl; toss well to coat.
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