Creamy Rigatoni with Spinach
1 16-oz. pkg. riggatoni or ziti pasta
1 10-oz. pkg. frozen chopped spinach
1 15-oz. container part-skim ricotta cheese
1/4 c. grated Parmesan cheese
10 oil-packed dried tomatoes, drained and finely chopped (about 1/4 cup)
In large saucepot, cook pasta in boiling salted water 5 minutes. Add
frozen spinach and cook 10 minutes longer or until spinach is tender
and pasta is al dente. Drain well reserving 1/2 cup pasta cooking
water.
Return pasta and spinach with reserved cooking water to saucepot. Add
ricotta, Parmesan, dried tomatoes and 3/4 teaspoon salt. Heat over
medium-low heat, tossing until pasta is evenly coated and heated
through.
Makes 6 main-dish servings--420 calories each.
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