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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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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 |
Directions:
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.
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