Search thousands of recipes reviewed by home cooks like you.

Spinach and Tomato Rotini

Spinach and Tomato Rotini

  • Prep

    10 m
  • Cook

    40 m
  • Ready In

    50 m
Phoenix2099

Phoenix2099

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

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 2 servings

Adjust

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

Add to list

Directions

  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.
  4. All done! Now take a photo, rate it, and share your accomplishments!
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

Annie in Vienna
3

Annie in Vienna

10/30/2009

Great recipe! Super easy and fast!

cookntaste
1

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.

More reviews

Similar recipes

ADVERTISEMENT