Greek Fettuccine

Greek Fettuccine

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tidewrinkle 0

"Spinach fettuccine is served with a quick sauce of tomatoes and feta cheese."
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25 m servings 401 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 401 kcal
  • 20%
  • Fat:
  • 9.5 g
  • 15%
  • Carbs:
  • 65.2g
  • 21%
  • Protein:
  • 17.5 g
  • 35%
  • Cholesterol:
  • 25 mg
  • 8%
  • Sodium:
  • 748 mg
  • 30%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  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.


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


  1. 10 Ratings

Most helpful positive review

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

Most helpful critical review

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

Most helpful
Most positive
Least positive

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

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...

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 co...

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...

As written, this is rather bland. Add some good quality olive oil and some balsamic vinegar and it becomes 4 star worthy. Great lunch option in the summer when tomatoes and mint are at their pea...

I added a little spaghetti sauce and onion to it very delicious

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