Spinach Tomato Linguine Recipe

4.5 3 3
Spinach Tomato Linguine Recipe
Spinach Tomato Linguine Recipe photo by Taste of Home
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Spinach Tomato Linguine Recipe

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4.5 3 3
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."
Recommended: 52 Date Night Dinners
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.

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

Directions

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.
Originally published as Spinach Tomato Linguine in Quick Cooking January/February 2003, p60

Nutritional Facts

1 cup: 357 calories, 11g fat (5g saturated fat), 25mg cholesterol, 646mg sodium, 52g carbohydrate (0 sugars, 6g fiber), 15g protein. Diabetic Exchanges: 2-1/2 starch, 2 vegetable, 1 lean meat, 1 fat.

  • 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
  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

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Reviews forSpinach Tomato Linguine

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daisey5 User ID: 146806 86795
Reviewed Sep. 4, 2014

"I loved this. I used fresh tomatoes, garlic powder and fresh spinach. It was so good."

MY REVIEW
fredle User ID: 7633095 86788
Reviewed Jan. 25, 2014

"easy to make."

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nattaste User ID: 5182628 53690
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."

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