Rigatoni Florentine Recipe
"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.
- 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
- Cook rigatoni according to package directions. Meanwhile, in a large skillet, saute the ham, mushrooms, peppers and garlic in oil until vegetables are tender.
- 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
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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!
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