Tomato and Spinach Garlic Linguine with Feta
Elevate your weeknight dinner game with this vibrant and flavorful Tomato and Spinach Garlic Linguine with Feta. This quick and easy pasta recipe combines tender linguine with fragrant garlic, juicy cherry tomatoes, and a nutrient-packed handful of fresh spinach, all sautéed to perfection in a drizzle of olive oil. A sprinkling of crushed red pepper flakes adds a gentle kick, while creamy crumbled feta melts into the dish for a tangy, salty finish. Ready in just 30 minutes, this Mediterranean-inspired meal is a perfect balance of simplicity and sophistication. Serve it with a garnish of fresh basil for a burst of herbal freshness, and watch it become a new family favorite. Perfect for busy weeknights or a cozy date night, this pasta dish is as wholesome as it is delicious!
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Recipe Information
Ingredients
- 12 oz linguine pasta
- 3 tbsp olive oil
- 4 large garlic cloves
- 2 cups cherry tomatoes
- 4 cups fresh spinach
- 0.25 tsp crushed red pepper flakes
- 0.5 tsp salt
- 0.25 tsp black pepper
- 0.5 cup feta cheese, crumbled
- 0.25 cup fresh basil leaves (optional for garnish)
Instructions
Bring a large pot of salted water to a boil and cook the linguine according to the package instructions until al dente, about 9-11 minutes. Reserve 1/2 cup of pasta water, then drain the pasta and set it aside.
While the pasta cooks, heat the olive oil in a large skillet over medium heat.
Finely mince the garlic cloves and add them to the skillet. Sauté for about 1-2 minutes until fragrant, being careful not to let the garlic burn.
Halve the cherry tomatoes and add them to the skillet. Cook for 5-7 minutes, stirring occasionally, until the tomatoes soften and release their juices.
Add the fresh spinach to the skillet and stir until wilted, about 2-3 minutes.
Sprinkle in the crushed red pepper flakes, salt, and black pepper. Mix to combine.
Add the cooked linguine to the skillet along with the reserved pasta water. Toss everything together to coat the pasta in the sauce.
Remove the skillet from heat and sprinkle the crumbled feta over the pasta. Gently toss to combine.
Serve immediately, garnished with fresh basil leaves if desired.
Nutrition Facts
Calories |
1834 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.6 g | 98% | |
| Saturated Fat | 23.4 g | 117% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 280 mg | 93% | |
| Sodium | 3845 mg | 167% | |
| Total Carbohydrate | 216.2 g | 79% | |
| Dietary Fiber | 18.6 g | 66% | |
| Total Sugars | 17.8 g | ||
| Protein | 62.9 g | 126% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 882 mg | 68% | |
| Iron | 21.4 mg | 119% | |
| Potassium | 1571 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
