Estimated Nutrition (whole recipe, rough)
Counts 6 of 8 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pasta | 1 cup cooked (140g) | 220 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Tomato | 1 medium (123g) | 22 |
| Spinach | 1 cup raw (30g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Catfish | not in our table | 0 |
| Soup | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
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- 1 tablespoon canola oil
- 1 pound U.S. Farm-Raised Catfish fillets, cut into 1-in pieces
- 1/2 teaspoon garlic powder
- 1/2 teaspoon Italian seasoning
- One 32-oz carton creamy tomato soup*
- One 6-oz bag prewashed baby spinach (about 4 packed cups)
- 1 cup dried rotini pasta
- 1/4 cup Parmesan cheese
- =
Directions
1. Heat the oil in a large saucepan or Dutch oven over medium-high heat.
2. Add the catfish, garlic powder, and Italian seasoning. Cook, stirring frequently, for about 3 minutes.
3. Stir in the tomato soup and spinach. (It may seem like a lot of spinach, but it will quickly cook down.) Bring to boil.
4. Add the rotini and cook at a low boil, uncovered, stirring occasionally, until pasta is done (15 to 20 minutes).
5. Serve in individual bowls and top with Parmesan cheese.