Show Subscription Form




Spinach Tomato Linguine Recipe
Spinach Tomato Linguine Recipe photo by Taste of Home

Spinach Tomato Linguine Recipe

Publisher Photo
Chock-full of garden freshness, this colorful toss makes an excellent side dish or meatless entree. "Sometime I substitute penne pasta and add cooked chicken for a heartier main meal," says Rosemary Averkamp of Genoa, Wisconsin. "Using garlic-flavored feta cheese is a great touch."
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 4 servings

Ingredients

  • 8 ounces uncooked linguine
  • 3 cups chopped seeded plum tomatoes
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 1/2 cup chopped green onions
  • 1 teaspoon olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon garlic salt
  • 4 ounces crumbled feta cheese

Nutritional Facts

One serving (1 cup) equals 357 calories, 11 g fat (5 g saturated fat), 25 mg cholesterol, 646 mg sodium, 52 g carbohydrate, 6 g fiber, 15 g protein. Diabetic Exchanges: 2-1/2 starch, 2 vegetable, 1 lean meat, 1 fat.

Directions

  1. Cook linguine according to package directions. Meanwhile, in a large nonstick skillet, saute the tomatoes, spinach and onions in oil until tomatoes are softened. Sprinkle with salt and garlic salt. Reduce heat. Stir in the cheese; until heated through.
  2. Drain linguine; transfer to a serving bowl. Add tomato mixture; toss to coat. Yield: 4 servings.
Originally published as Spinach Tomato Linguine in Quick Cooking January/February 2003, p60

Nutritional Facts

One serving (1 cup) equals 357 calories, 11 g fat (5 g saturated fat), 25 mg cholesterol, 646 mg sodium, 52 g carbohydrate, 6 g fiber, 15 g protein. Diabetic Exchanges: 2-1/2 starch, 2 vegetable, 1 lean meat, 1 fat.

Reviews for Spinach Tomato Linguine

AVERAGE RATING
   (2)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Jan. 25, 2014

easy to make.

MY REVIEW
Reviewed May. 28, 2010

I slightly changed this recipe by leaving out the green onion and feta. And instead of garlic salt I used lots of fresh sauteed garlic. I topped it off with shredded mozzarella. We LOVE it.

Loading Image
Advertise with us
ADVERTISEMENT

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT