Rigatoni with Spinach and Blue Cheese |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 5 |
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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 |
Directions:
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.
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