Best Spinach Tomato Linguine Recipes

SPINACH TOMATO LINGUINE

Spinach Tomato Linguine image

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."

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 8

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

Steps:

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 : Calories 357 calories, Fat 11g fat (5g saturated fat), Cholesterol 25mg cholesterol, Sodium 646mg sodium, Carbohydrate 52g carbohydrate (0 sugars, Fiber 6g fiber), Protein 15g protein. Diabetic Exchanges

SPINACH LINGUINE WITH TOMATO SAUCE

Spinach Linguine With Tomato Sauce image

Provided by Pierre Franey

Categories dinner, pastas, main course

Time 20m

Yield 4 servings

Number Of Ingredients 8

Ingredients

1/2 pound fresh or dried green linguine
Salt to taste if desired
1 pound red, ripe tomatoes
2 tablespoons olive oil
1 teaspoon finely minced garlic
1/2 teaspoon dried hot red pepper flakes
1 tablespoon butter
2 tablespoons chopped fresh basil, or 1 tablespoon dried basil

Steps:

Bring to the boil 2 quarts water, or enough to cover the pasta generously when it is added. Add salt.
Remove and discard the cores from the tomatoes. Peel tomatoes. Cut tomatoes into 1/2-inch cubes. There should be about 2 1/2 cups.
Heat the oil in a saucepan and add garlic and pepper flakes. Cook briefly without browning and add the tomatoes. Stir and cook about 1 minute.
Meanwhile, add linguine to the boiling water. If fresh linguine is used, cook 1 to 1 1/2 minutes. If dried pasta is used, cook 8 to 10 minutes or to the desired degree of doneness.
Drain pasta and return it to the hot kettle. Stir in butter and toss. Pour sauce over all and sprinkle with basil. Serve.

Nutrition Facts : @context http, Calories 318, UnsaturatedFat 7 grams, Carbohydrate 47 grams, Fat 11 grams, Fiber 3 grams, Protein 9 grams, SaturatedFat 3 grams, Sodium 424 milligrams, Sugar 5 grams, TransFat 0 grams