Rigatoni With Spinach and Blue Cheese

Name: Rigatoni With Spinach and Blue Cheese
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 1 1/2 cup, 5 serving(s)
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

Submitted by Zetty66

"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!!!"

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Ready In:: 35mins
Ingredients:: 9
Yields:: 1 1/2 cup
Serves:: 5

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

Cook rigatoni in boiling water, drain, and keep warm.
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.
Add spinach, tomato, and broth; cook 3 minutes (or until spinach is wilted), stirring occasionally.
Combine spinach mixture, pasta, cheese, and pine nuts in a large bowl; toss well to coat.