Spinach Tomato Linguine
TOTAL TIME: Prep/Total Time: 25 min.
YIELD: 4 servings.
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."
Ingredients
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8 ounces uncooked linguine
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3 cups chopped seeded plum tomatoes
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1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
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1/2 cup chopped green onions
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1 teaspoon olive oil
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1/4 teaspoon salt
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1/4 teaspoon garlic salt
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4 ounces crumbled feta cheese
Directions
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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.
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2.
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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