Show Subscription Form




Rigatoni Florentine Recipe
Rigatoni Florentine Recipe photo by Taste of Home

Rigatoni Florentine Recipe

Publisher Photo
"I replaced the ham in the original recipe for this skillet dinner with turkey ham and used less olive oil and more veggies," says Lynda McClellan of West Melbourne, Florida. The result is an appealing entree that's not too heavy.
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 6 servings

Ingredients

  • 12 ounces uncooked rigatoni or large tube pasta
  • 1-1/2 cups cubed fully cooked ham
  • 1 cup sliced fresh mushrooms
  • 1 medium sweet red pepper, julienned
  • 1 medium sweet yellow pepper, julienned
  • 2 garlic cloves, minced
  • 2 tablespoons olive oil
  • 3/4 cup reduced-sodium chicken broth
  • 1/4 teaspoon pepper
  • 1-3/4 cups fresh baby spinach
  • 1/2 cup grated Parmesan cheese

Nutritional Facts

1-1/2 cup equals 334 calories, 9 g fat (3 g saturated fat), 27 mg cholesterol, 608 mg sodium, 45 g carbohydrate, 3 g fiber, 19 g protein. Diabetic Exchanges: 3 starch, 2 lean meat, 1 fat.

Directions

  1. Cook rigatoni according to package directions. Meanwhile, in a large skillet, saute the ham, mushrooms, peppers and garlic in oil until vegetables are tender.
  2. Stir in the broth and pepper. Bring to a boil. Reduce heat; simmer for 3 minutes. Drain rigatoni and rinse in cold water. Add pasta and spinach to the ham mixture; toss to coat. Sprinkle with the Parmesan cheese. Yield: 6 servings.
Originally published as Rigatoni Florentine in Taste of Home October/November 2004, p9

Nutritional Facts

1-1/2 cup equals 334 calories, 9 g fat (3 g saturated fat), 27 mg cholesterol, 608 mg sodium, 45 g carbohydrate, 3 g fiber, 19 g protein. Diabetic Exchanges: 3 starch, 2 lean meat, 1 fat.

Reviews for Rigatoni Florentine

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Feb. 24, 2009

"I used bowtie pasta instead of rigatoni. I didn't know what julienne meant so I diced my veggies but it didn't matter. The dish was so pretty and tasty - I felt like a gourmet chef!"

Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT