Rigatoni With Spinach and Blue Cheese

• 1 teaspoon olive oil
• 34 cup onion, chopped
• 4 garlic cloves, minced
• 6 cups fresh spinach leaves, chopped
• 1 13 cups tomatoes, chopped and seeded
• 1 cup reduced-sodium fat-free chicken broth
• 8 cups rigatoni pasta (about 16oz. uncooked)
• 12 cup blue cheese, crumbled
• 14 cup pine nuts, toasted

1. Cook rigatoni in boiling water, drain, and keep warm.
2. Heat oil in a large nonstick skillet over medium heat.
3. Add onion and cook 10 minutes or until golden brown, stirring frequently.
4. Add garlic and saute 1 minute.
5. Add spinach, tomato, and broth; cook 3 minutes (or until spinach is wilted), stirring occasionally.
6. Combine spinach mixture, pasta, cheese, and pine nuts in a large bowl; toss well to coat.

olive oil, onion, garlic, fresh spinach leaves, tomatoes, chicken broth, rigatoni pasta, blue cheese, pine nuts

Taken from www.food.com/recipe/rigatoni-with-spinach-and-blue-cheese-256723 (may not work)