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Creamy Spinach Pasta

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."

Rate/Review | Read Reviews (9)

Prep Time:
15 Min

Cook Time:
25 Min

Ready In:
40 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 6 servings

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.

Footnotes

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.