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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."
  • 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

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.
Nutrition 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.
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Reviews

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Average Rating:
  • daisey5
    Sep 4, 2014

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

  • fredle
    Jan 25, 2014

    easy to make.

  • nattaste
    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.

  • angiesue
    Mar 15, 2006

    No comment left