Recipe by tidewrinkle
"Spinach fettuccine is served with a quick sauce of tomatoes and feta cheese."
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1 (16 ounce) package
spinach fettuccine pasta
1 1/2 cups
chopped fresh tomatoes
chopped fresh mint
chopped black olives
crumbled feta cheese
salt and ground black pepper to taste
I love all the ingredients in this meal but it was not to my liking.
This was a very good recipe, though I felt like it needed a little more "tang" to have a Greek flair. I did add a little olive oil (about 1T) for extra flavor and because it was a little "sticky." Next time I will also add more tomatoes and maybe a splash of lemon juice (?) to perk it up. All in all though - very good. I used olives - no mint.
Quick and easy dinner! I'm not crazy about mint, so I left it out, and it was great.
My husband and I really like this. The spinach noodles are a little strange tasting to me, though I think thats due to my pregnancy ;) We used a pound of campari tomatoes, no mint since the cook noted use either black olives or mint. And I also added garlic and oregano and olive oil. yummmyyyy
I really like the simplicity of this recipe, and look forward to making a version of it again this Spring & Summer when my tomato plants are producing and I have more mint in the garden. I used a can of fire roasted diced tomatoes this time, and it turned out okay. I think it needs more flavor though--maybe some oregano. I added chicken to my husband's plate to make it heartier for him, but my daughter & I liked it without.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 85
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