Spinach Linguine With Tomato Sauce
- Total Time
- 20 minutes
- Rating
- Comments
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Ingredients
- ½pound fresh or dried green linguine
- Salt to taste if desired
- 1pound red, ripe tomatoes
- 2tablespoons olive oil
- 1teaspoon finely minced garlic
- ½teaspoon dried hot red pepper flakes
- 1tablespoon butter
- 2tablespoons chopped fresh basil, or 1 tablespoon dried basil
Nutritional analysis per serving (4 servings)
318 calories; 11 grams fat; 3 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 47 grams carbohydrates; 3 grams dietary fiber; 5 grams sugars; 8 grams protein; 424 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Bring to the boil 2 quarts water, or enough to cover the pasta generously when it is added. Add salt.
- Step 2
Remove and discard the cores from the tomatoes. Peel tomatoes. Cut tomatoes into ½-inch cubes. There should be about 2½ cups.
- Step 3
Heat the oil in a saucepan and add garlic and pepper flakes. Cook briefly without browning and add the tomatoes. Stir and cook about 1 minute.
- Step 4
Meanwhile, add linguine to the boiling water. If fresh linguine is used, cook 1 to 1½ minutes. If dried pasta is used, cook 8 to 10 minutes or to the desired degree of doneness.
- Step 5
Drain pasta and return it to the hot kettle. Stir in butter and toss. Pour sauce over all and sprinkle with basil. Serve.
Private Notes
Comments
where's the spinach?
It’s in the spinach (green) linguini.