Spinach Tomato Linguine

SUBMITTED BY: Rosemary Averkamp

"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.'"

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PREP TIME	10 Min
COOK TIME	15 Min
READY IN	25 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS

8 ounces uncooked linguine
3 cups chopped, seeded plum tomatoes
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
1/2 cup chopped green onions
1 tablespoon olive or canola oil
1/4 teaspoon salt
1/4 teaspoon garlic salt
4 ounces crumbled feta cheese

DIRECTIONS

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 feta; heat until warmed. Drain linguine; toss with tomato mixture. Serve immediately.

FOOTNOTE

Nutritional Analysis: One serving (1 cup) equals 357 calories, 11 g fat (5 g saturated fat), 25 mg cholesterol, 646 mg sodium, 52 g carbohydrate, 6 g fiber, 15 g protein. Diabetic Exchanges: 2-1/2 starch, 2 vegetable, 1 lean meat, 1 fat.