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Publix Simple Meals

Rigatoni, Tomatoes, and Blue Cheese With Portabella Celery Salad

Servings:
Makes 4 Servings
Total Time:
25 minutes
Active Time:
25 minutes

Cooking Sequence


-- Slice celery; then put water on to boil for pasta - 5 minutes

-- Complete salad - 5 minutes

-- Complete pasta and serve - 15 minutes


Cooking Instructions

Rigatoni, Tomatoes, and Blue Cheese

Ingredients

8 oz rigatoni pasta

1 pint cherry tomatoes, halved

2 teaspoons extra-virgin olive oil

1/2 cup julienne-cut sun-dried tomatoes

1/2 cup half-and-half

4 oz crumbled gorgonzola cheese

3-4 oz fresh baby spinach leaves (2 cups)

Prep


-- Put water on to boil for pasta.


Steps


1. Cook pasta following package instructions.

2. Cut cherry tomatoes in half. Preheat large sauté pan on medium 2-3 minutes. Place oil in pan, then add cherry tomatoes; cook and stir 2-3 minutes or until skins begin to separate from tomatoes.

3. Stir sun-dried tomatoes and half-and-half into tomatoes. When mixture begins to boil, stir in gorgonzola cheese until blended.

4. Drain pasta; stir pasta into tomato mixture. Stir spinach in gently. Serve.

Portabella Celery Salad

Ingredients

8 ribs celery

8 oz fresh pre-sliced baby portabellas

1/2 cup crumbled feta cheese

1/4 cup balsamic vinaigrette

1/8 teaspoon pepper

Steps


1. Cut each rib in half lengthwise, then turn and slice thinly; place in medium bowl.

2. Add remaining ingredients; toss well and serve.

Aprons Advice


-- Complete your meal with crusty white bread and a fruit tart for dessert.

-- While this meal is a vegetarian meal, you can always add some cooked Italian sausage, shrimp, or grilled chicken breast for a heartier version.


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Nutritional Information

Rigatoni, Tomatoes, and Blue Cheese

CALORIES (per 1/4 recipe) 430kcal; FAT 17g; CHOL 35mg; SODIUM 460mg; CARB 54g; FIBER 6g; PROTEIN 17g; VIT A 60%; VIT C 70%; CALC 25%; IRON 20%

Portabella Celery Salad

CALORIES (per 1/4 recipe) 100kcal; FAT 6g; CHOL 15mg; SODIUM 420mg; CARB 8g; FIBER 1g; PROTEIN 5g; VIT A 8%; VIT C 4%; CALC 15%; IRON 2%