Spinach and Tomato Rotini

2 Reviews

Prep: 10 min
Cook: 40 min
Ready In: 50 min

“This is a simple and quick recipe that incorporates spinach and tomatoes, rather than tomato sauce as a topping.” - by Phoenix2099

Ingredients

1 (9 ounce) box frozen creamed spinach, thawed
1/2 pound uncooked rotini pasta
2 cloves garlic, minced
2 teaspoons olive oil
2 plum tomatoes, diced

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Metric US

Original recipe yields 2 servings

Directions

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.
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.
Combine garlic, olive oil, and tomatoes in a large bowl. Stir in the heated creamed spinach. Serve over rotini.

Nutrition

Amount Per Serving (2 total)

Calories
597 cal
30%

Fat
14 g
22%

Carbs
98.7 g
32%

Based on a 2,000 calorie diet

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Reviews (2)

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Annie in Vienna

Oct. 30, 2009

"Great recipe! Super easy and fast!..." See more"

cookntaste

Jun. 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..." See more. I figure the whole meal cost me about $2.50."

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