1. Cook pasta according to package directions; drain and keep warm.
2. Meanwhile, in a lare skillet cook onion and garlic in hot olive oil over medium heat until onion is tender. Add tomato, 1/2 teaspoon salt, 1/4 teaspoon black pepper and if desired, crushed red pepper. Cook and stir over medium-high heat about 2 minutes or until tomato is warm and releases some of its juices. Stir in spinach; heat just until greens wilt.
3. To serve, top pasta with tomato mixture; sprinkle with toasted pine nuts and cheese.
Use spinach or arugula. You can substitute parmesan for the Gorgonzola cheese.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (202g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 22 (10%)|
|Amt Per Serving||% DV|
|Total Fat 2.4g||3 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 0.8g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 41.4mg||13 %|
|Sodium 43.4mg||1 %|
|Potassium 442.1mg||12 %|
|Total Carbohydrate 43.4g||13 %|
|Dietary Fiber 2.6g||10 %|
|Sugars, other 40.8g|
|Protein 8.7g||12 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 226
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