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

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Recipe Summary

prep:
15 mins
cook:
10 mins
total:
25 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

Nutrition Facts

401 calories; protein 17.5g 35% DV; carbohydrates 65.2g 21% DV; fat 9.5g 15% DV; cholesterol 25mg 8% DV; sodium 650.8mg 26% DV. Full Nutrition
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Reviews (7)

Read More Reviews

Most helpful positive review

Rating: 4 stars
10/10/2011
Quick and easy dinner! I'm not crazy about mint so I left it out and it was great. Read More
(6)

Most helpful critical review

Rating: 1 stars
09/26/2011
I love all the ingredients in this meal but it was not to my liking. Read More
(6)
10 Ratings
  • 5 star values: 1
  • 4 star values: 4
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 1
Rating: 4 stars
10/10/2011
Quick and easy dinner! I'm not crazy about mint so I left it out and it was great. Read More
(6)
Rating: 1 stars
09/26/2011
I love all the ingredients in this meal but it was not to my liking. Read More
(6)
Rating: 4 stars
10/20/2011
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. Read More
(5)
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Rating: 3 stars
02/27/2012
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. Read More
(1)
Rating: 4 stars
05/06/2012
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 Read More
(1)
Rating: 3 stars
09/04/2015
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 peak. Read More
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Rating: 5 stars
02/03/2015
I added a little spaghetti sauce and onion to it very delicious Read More
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