• 3servings
  • 20minutes
  • 349calories

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B2, B3, E
MineralsNatrium, Manganese, Calcium, Iron, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 6 ounces linguine pasta

  2. 1 tablespoon olive oil

  3. 3 cloves garlic, minced

  4. 1 (14 1/2 ounce) can fire-roasted diced tomatoes, with juice

  5. 1 (9 ounce) box frozen creamed spinach, thawed

  6. salt and pepper to taste

Instructions Jump to Ingredients ↑

  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 linguine, 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 11 minutes. Drain well in a colander set in the sink.

  2. Meanwhile, heat the olive oil in a large saucepan over medium heat. Stir in the garlic, and cook until softened, about 3 minutes. Stir in the fire-roasted tomatoes and bring to a simmer. Cook 1 minute before adding the creamed spinach. Cook and stir 5 minutes; season to taste with salt and pepper. Stir the drained linguine into the tomato sauce before serving.


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