This recipe is from Yummy Magazine (April 2009)
Ingredients
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[0] => Array
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[5a3a739c-d649-e714-85cc-4f89aef21376] => Array
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[title] => pasta, rigatoni, enrich, dry, all brands
[ingredientid] => 23246
[ingredientuuid] => 5a3a739c-d649-e714-85cc-4f89aef21376
[quantity] => 1.50
[measure] => cups
[title_custom] => rigatoni
[componentid] => 0
[method] => cooked
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[a97f60ee-1fd0-11d4-798a-7e799d811534] => Array
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[title] => oil, olive, pure
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[quantity] => 1.00
[measure] => tablespoon
[title_custom] => olive oil
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[method] =>
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[e8b51458-cea5-3ef4-e1a5-8e31ffb0df31] => Array
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[title] => spinach, baby, fresh
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[quantity] => 0.50
[measure] => cup
[title_custom] => spinach
[componentid] => 0
[method] =>
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[1208d60c-252c-18a4-cd50-84305465caf6] => Array
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[title] => tomatoes, red, fresh, year round avg, chpd/sliced
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[quantity] => 1.00
[measure] => tablespoon
[title_custom] => fresh tomatoes
[componentid] => 0
[method] => diced
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[title] => sauce, pesto
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[quantity] => 1.00
[measure] => tablespoon
[title_custom] => pesto
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[49e6cc16-8574-7a94-0556-e635c959c383] => Array
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[title] => fish, salmon, red, smkd, alaskan
[ingredientid] => 15041
[ingredientuuid] => 49e6cc16-8574-7a94-0556-e635c959c383
[quantity] => 2.00
[measure] => tablespoons
[title_custom] => salmon strips
[componentid] => 0
[method] => smoked
)
[2431b4c4-ef74-9044-ed69-51fb270bf217] => Array
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[title] => tomato sauce, cnd
[ingredientid] => 33270
[ingredientuuid] => 2431b4c4-ef74-9044-ed69-51fb270bf217
[quantity] => 2.00
[measure] => tablespoons
[title_custom] => tomato sauce or bottled pasta sauce
[componentid] => 0
[method] =>
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[7bd78461-4df1-6e84-754c-adf8910a47cc] => Array
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[title] => cheese, ricotta, rducd fat
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[ingredientuuid] => 7bd78461-4df1-6e84-754c-adf8910a47cc
[quantity] => 1.00
[measure] => tablespoon
[title_custom] => low fat ricotta cheese
[componentid] => 0
[method] => crumbled
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[title] => salt, table
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)
-
1 1/2 cups rigatoni cooked
-
1 tbsp olive oil
-
1/2 cup spinach
-
1 tbsp fresh tomatoes diced
-
1 tbsp pesto
-
2 tablespoons salmon strips smoked
-
2 tablespoons tomato sauce or bottled pasta sauce
-
1 tbsp low fat ricotta cheese crumbled
-
salt and pepper to taste
Recipe Method
1. On medium heat, heat
olive oil in a
pan and
saute spinach until wilted.
2. Add cooked pasta and toss well; season with salt and pepper.
3. Add diced tomatoes and saute for 1 minute.
4. Stir in pesto and smoked salmon; toss for another 1 minute.
5. Microwave tomato or pasta sauce, covered, for 40 seconds.
6. Transfer pasta to a plastic container, top with ricotta, and warmed tomato sauce. Cover.