Greek Fettuccine Recipe - Allrecipes.com
Greek Fettuccine Recipe
  • READY IN 25 mins

Greek Fettuccine

Recipe by  

"Spinach fettuccine is served with a quick sauce of tomatoes and feta cheese."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    15 mins
  • COOK

    10 mins
  • READY IN

    25 mins

Directions

  1. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the fettuccine, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink.
  2. Place the tomatoes, mint, and black olives (if using) into a saucepan over medium-low heat, and bring to a bare simmer. Stir in the feta cheese, and allow to melt slightly.
  3. Place the spinach fettuccine into a serving bowl, and toss with the tomato mixture. Season to taste with salt and black pepper.
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Footnotes

  • Cook's Note
  • I would suggest you use either mint or black olives - but not both.
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Reviews More Reviews

Oct 10, 2011

Quick and easy dinner! I'm not crazy about mint, so I left it out, and it was great.

 
Sep 26, 2011

I love all the ingredients in this meal but it was not to my liking.

 

8 Ratings

Oct 20, 2011

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.

 
May 06, 2012

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

 
Feb 27, 2012

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.

 

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Nutrition

  • Calories
  • 401 kcal
  • 20%
  • Carbohydrates
  • 65.2 g
  • 21%
  • Cholesterol
  • 25 mg
  • 8%
  • Fat
  • 9.5 g
  • 15%
  • Fiber
  • 4.3 g
  • 17%
  • Protein
  • 17.5 g
  • 35%
  • Sodium
  • 748 mg
  • 30%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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