Recipe Summary

30 mins
10 1/2 cups


Ingredient Checklist


Instructions Checklist
  • Cook pasta in lightly salted water according to package directions. Drain, reserving 1/4 cup of the pasta cooking water. Return pasta to hot pan; cover and keep warm.

  • Meanwhile, trim fat from meat. Thinly slice meat across the grain into bite-size strips. In an extra-large nonstick skillet heat 1 tablespoon of the oil over medium-high heat. Add meat; cook and stir for 3 to 4 minutes or until meat is slightly pink in center. Remove from skillet; keep warm.

  • Add red onion, garlic, salt, and crushed red pepper to skillet. Cook about 8 minutes or until onion is tender, stirring occasionally. Add broth and the reserved pasta cooking water; bring to boiling.

  • Add the remaining 1 tablespoon oil, meat, onion mixture, spinach, and basil to cooked pasta; toss just until spinach is wilted.

  • To serve, divide pasta mixture among bowls. If desired, sprinkle with cheese.

Nutrition Facts

358 calories; fat 9g; cholesterol 39mg; saturated fat 1g; carbohydrates 45g; mono fat 5g; poly fat 2g; insoluble fiber 6g; sugars 4g; protein 25g; vitamin a 2489IU; vitamin c 15.5mg; thiamin 0.6mg; riboflavin 0.4mg; niacin equivalents 6.7mg; vitamin b6 0.5mg; folate 245.1mcg; vitamin b12 1.7mcg; sodium 476mg; potassium 345mg; calcium 78mg; iron 5.5mg.