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Spinach Tomato Linguine

 Spinach Tomato Linguine
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."
4 ServingsPrep/Total Time: 25 min.


  • 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


  • 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.
  • Drain linguine; transfer to a serving bowl. Add tomato mixture; toss
  • to coat.
  • Yield: 4 servings.
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.