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Rigatoni With Spinach, Sausage & Pine Nuts
BERTOLLI5Ingredients
45Minutes
70Calories
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Ingredients
US|METRIC
8 SERVINGS
- 1 lb. sweet Italian sausage links (cut into bite-size pieces)
- 1 jar bertolli organic traditional sauce (25 oz.)
- 8 oz. rigatoni (or large tube pasta, cooked and drained)
- 1/4 cup pinenuts (toasted)
- 1 pkg. baby spinach (10 oz., or arugula)
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Directions
- Brown sausage in 12-inch nonstick skillet over medium high heat; drain if desired. Stir in Sauce. Bring to a boil over high heat. Reduce heat to low and simmer, stirring occasionally, 10 minutes or until sausage is done. Stir in spinach and cook 1 minute or until spinach is wilted. Serve over hot rigatoni and top with pine nuts. Garnish, if desired, with shaved parmesan cheese.
NutritionView More
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70Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories70Calories from Fat25 |
| % DAILY VALUE |
| Total Fat3g5% |
| Saturated Fat0g0% |
| Trans Fat |
| Cholesterol10mg3% |
| Sodium15mg1% |
| Potassium125mg4% |
| Protein2g |
| Calories from Fat25 |
| % DAILY VALUE |
| Total Carbohydrate8g3% |
| Dietary Fiber0g0% |
| Sugars0g |
| Vitamin A30% |
| Vitamin C8% |
| Calcium2% |
| Iron6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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