RIGATONI FLORENTINE

Rigatoni Florentine image

"I replaced the ham in the original recipe for this skillet dinner with turkey ham and used less olive oil and more veggies," says Lynda McClellan of West Melbourne, Florida. The result is an appealing entree that's not too heavy.

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 6 servings.

Number Of Ingredients 11

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Ingredients

12 ounces uncooked rigatoni or large tube pasta
1-1/2 cups cubed fully cooked ham
1 cup sliced fresh mushrooms
1 medium sweet red pepper, julienned
1 medium sweet yellow pepper, julienned
2 garlic cloves, minced
2 tablespoons olive oil
3/4 cup reduced-sodium chicken broth
1/4 teaspoon pepper
1-3/4 cups fresh baby spinach
1/2 cup grated Parmesan cheese

Steps:

Cook rigatoni according to package directions. Meanwhile, in a large skillet, saute the ham, mushrooms, peppers and garlic in oil until vegetables are tender. , Stir in the broth and pepper. Bring to a boil. Reduce heat; simmer for 3 minutes. Drain rigatoni and rinse in cold water. Add pasta and spinach to the ham mixture; toss to coat. Sprinkle with the Parmesan cheese.

Nutrition Facts : Calories 334 calories, Fat 9g fat (3g saturated fat), Cholesterol 27mg cholesterol, Sodium 608mg sodium, Carbohydrate 45g carbohydrate (4g sugars, Fiber 3g fiber), Protein 19g protein. Diabetic Exchanges