Name: Spinach Tomato Linguine
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Mediterranean
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

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Spinach Tomato Linguine

15 min4 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

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

Instructions

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.