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6 servings, about 1-1/3 cups each
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Substitute 1 pkg. (10 oz.) frozen chopped spinach, thawed, for the fresh spinach.
Add 1/4 tsp. crushed red pepper to cooked spinach mixture in skillet along with the pasta and sauce.
The fresh spinach, which is high in vitamin A, and the red peppers, which provide both color and flavor, team up to provide 1/2 cup of vegetables in each serving of this tasty low-calorie, low-fat pasta toss.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.