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Creamy Spinach Pasta

SUBMITTED BY: Taste of Home Test Kitchen

"Our Test Kitchen tossed tender tube pasta with fresh spinach, onion, blue cheese and chicken broth to create this aromatic entree. A sprinkling of toasted honey pecans tops it all with a touch of sweetness."

RECIPE RATING:

Read Reviews (6)

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PREP TIME	15 Min
COOK TIME	25 Min
READY IN	40 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS

1/4 cup pecans
2 tablespoons honey
1 tablespoon sugar
1 tablespoon olive or canola oil
1 tablespoon balsamic vinegar
1 large onion, sliced and separated into rings
12 ounces uncooked penne or medium tube pasta
3 cups torn fresh spinach
3/4 cup chicken broth, divided
3/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon crushed red pepper flakes
1/4 cup crumbled blue cheese, divided

DIRECTIONS

Line a baking sheet with foil; coat well with nonstick cooking spray. In a bowl, combine pecans and honey; spread over prepared pan. Bake at 300 degrees F for 15 minutes. Meanwhile, in a nonstick skillet, combine the sugar, oil and vinegar; add onion. Cook over medium heat for 15-20 minutes or until onion begins to caramelize.
In a saucepan, cook pasta according to package directions. Remove pecans from the oven; set aside and keep warm. Add the spinach, 1/4 cup broth, salt, pepper and red pepper flakes to the onion mixture; cook 5 minutes longer. drain pasta; add onion mixture and toss.
In the same skillet, combine 2/3 cup blue cheese and remaining broth. Cook over medium heat until cheese is melted, about 5 minutes. Pour over pasta; toss gently to coat. Sprinkle with pecans and remaining blue cheese.

FOOTNOTE

Nutritional Analysis: One serving (1 cup) equals 368 calories, 13 g fat (4 g saturated fat), 14 mg cholesterol, 689 mg sodium, 53 g carbohydrate, 3 g fiber, 13 g protein.

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REVIEWS

Reviewed on Jan. 2, 2007 by LILY20

This was delicious! And it didn't take as long to make as I thought it would. The nuts were... MORE

Reviewed on Mar. 22, 2008 by tbtinthekitchen

We love this! However, we used creame cheese instead of blue cheese and we sprinkle it with... MORE

Reviewed on Nov. 26, 2007 by Juliema

I really liked this. I would definitely make it again. The only thing I did different was to... MORE

Reviewed on Mar. 10, 2007 by MBROWNELD

We really liked this BUT...I wasn't sure how much blue cheese to use. In the ingredients list... MORE

Reviewed on Jun. 1, 2008 by tish

This was good, but needed a little extra. I added fresh garlic and tomatos and it really... MORE

Reviewed on May 16, 2008 by Celine

Very tasty and is great for leftovers. The first time I made this, I had my doubts because it... MORE