SPINACH AND TOMATO ROTINI

Spinach and Tomato Rotini image

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

Provided by Phoenix2099

Time 50m

Yield 2

Number Of Ingredients 5

Ingredients

1 (9 ounce) box frozen creamed spinach, thawed
½ pound uncooked rotini pasta
2 cloves garlic, minced
2 teaspoons olive oil
2 plum tomatoes, diced

Steps:

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 Facts : Calories 597.1 calories, Carbohydrate 98.7 g, Cholesterol 36 mg, Fat 14 g, Fiber 6.5 g, Protein 19.4 g, SaturatedFat 4.1 g, Sodium 663 mg, Sugar 7 g