One-pot spinach and tomato rigatoni

One-pot spinach and tomato rigatoni

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This simple one-pot spinach and tomato rigatoni in a fresh tomato passata is your next meatless Monday meal.

The ingredient of One-pot spinach and tomato rigatoni

  1. 690g jar tomato passata
  2. 375g rigatoni pasta
  3. 2 garlic cloves, crushed
  4. 1 red capsicum, seeded, chopped
  5. 250g cherry tomatoes, halved
  6. 1/2 cup (75g) pitted kalamata olives
  7. 120g pkt Coles Australian Baby Spinach
  8. Shaved parmesan (or vegetarian hard cheese), to serve
  9. Oregano leaves, to serve

The instruction how to make One-pot spinach and tomato rigatoni

  1. Combine passata, rigatoni, garlic, capsicum and 3 cups (750ml) water in a saucepan over medium heat. Cover with a lid. Bring to the boil. Uncover and cook for 15 mins or until pasta is tender.
  2. Stir in the tomato, olives and spinach. Cook, stirring gently, for 2 mins or until spinach wilts. Divide among serving bowls.
  3. Sprinkle with parmesan (or vegetarian hard cheese) and oregano leaves to serve.

Nutritions of One-pot spinach and tomato rigatoni

fatContent: 488.994 calories
saturatedFatContent: 8 grams fat
carbohydrateContent: 1 grams saturated fat
sugarContent: 82 grams carbohydrates
fibreContent: 15 grams sugar
proteinContent:
cholesterolContent: 17 grams protein
sodiumContent:

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