Spicy Rigatoni with Lemon, Chili and Spinach

  • Yield: 4 servings


1pound rigatoni or penne pasta
1tablespoon extra-virgin olive oil
3 garlic cloves, thinly sliced
1teaspoon crushed red chile flakes
4cups loosely packed baby spinach leaves
Juice of 1 lemon
1/2cup shredded parmesan cheese


  1. Cook pasta al dente, according to directions. Rinse in cold water and drain well. This step can be done up to 2 days prior to preparingremainder of recipe.
  2. Heat olive oil in a large non-stick pan over medium high heat.
  3. Add garlic and chile flakes. Saute for 1 minute until garlic just begins to take on a golden color. Immediately add cooked pasta and saute for 2 minutes to heat through.
  4. Add spinach and saute 1 minute longer until wilted. Add lemon juice and parmesan.  

Nutritional Info *per serving

  • Calories 521
  • Fat 10g
  • Saturated Fat 4g
  • Cholesterol 15mg
  • Sodium 225mg
  • Carbohydrate 89g
  • Fiber 5g
  • Sugars 5g
  • Protein 22g