Spinach and Tomato Rotini

Spinach and Tomato Rotini

2
Phoenix2099 0

"This is a simple and quick recipe that incorporates spinach and tomatoes, rather than tomato sauce as a topping."

Ingredients 50 m {{adjustedServings}} servings 597 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 597 kcal
  • 30%
  • Fat:
  • 14 g
  • 22%
  • Carbs:
  • 98.7g
  • 32%
  • Protein:
  • 19.4 g
  • 39%
  • Cholesterol:
  • 36 mg
  • 12%
  • Sodium:
  • 663 mg
  • 27%

Based on a 2,000 calorie diet

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Directions

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  1. Bring a pot of water to a rolling boil over high heat. Remove creamed spinach pouch from the box and place pouch in boiling water. Boil until heated through, 35 to 40 minutes, rotating serving times during heating.
  2. Meanwhile, fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the rotini, and return to a boil. Cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink.
  3. Combine garlic, olive oil, and tomatoes in a large bowl. Stir in the heated creamed spinach. Serve over rotini.
Tips & Tricks
Chef John’s Simple Spinach Toasts

Turn leftover creamed spinach into a simple and delicious hot lunch.

Creamy Tomato & Tuna Penne Pasta

See a pasta dish that's based loosely on a classic diner lunch combo.

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Reviews 2

  1. 3 Ratings

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Annie in Vienna
10/30/2009

Great recipe! Super easy and fast!

cookntaste
6/3/2011

This was simple but good, perfect for an inexpensive weeknight dinner. Because we were pressed for time, I just used a can of diced tomatoes with garlic and olive oil instead of the fresh ingredients. I figure the whole meal cost me about $2.50.