spinach-and-tomato-rotini

Spinach and Tomato Rotini

2 Reviews Add a Pic
  • Prep

    10 m
  • Cook

    40 m
  • Ready In

    50 m
Phoenix2099
Recipe by  Phoenix2099

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

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Ingredients

Adjust Servings

Original recipe yields 2 servings

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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.

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Reviews (2)

Rate This Recipe
Annie in Vienna
3

Annie in Vienna

Great recipe! Super easy and fast!

cookntaste
1

cookntaste

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.

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Nutrition

Amount Per Serving (2 total)

  • Calories
  • 597 cal
  • 30%
  • Fat
  • 14 g
  • 22%
  • Carbs
  • 98.7 g
  • 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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Fresh Spinach and Sun-Dried Tomato Lasagna

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Spinach and Tomato Dal (Indian Lentil Soup)