Linguine and Spinach

(5 stars based on 6 reviews)

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For a simple yet flavorful pasta dish when time is at a premium, try this delicious and easy Linguine and Spinach recipe. Keep frozen spinach on hand to save time.

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Linguine and Spinach

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Ingredients:

1 package (9-oz.) BUITONI Refrigerated All Natural Linguine, cooked according to package directions
3 tablespoons olive oil
1 package (10-oz.) frozen chopped spinach, thawed and squeezed dry
1/2 cup chopped onion
4 cloves garlic, minced
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh basil

Directions:

COOK olive oil, spinach, onion and garlic in large skillet for 5 minutes. Reduce heat to low and cook for 10 minutes; add basil.

TOSS spinach mixture and half the Parmesan cheese with cooked linguine; season to taste with salt and pepper. Top with remaining cheese.

Review This Recipe

Very Tasty and Easy

Scarlett from Toronto

This was simple and very delicious , Thank You
A tasty side dish

Jennifer from Virginia Beach,VA

I preferred using fresh baby leaf spinach in this recipe instead of frozen. We didn't like the frozen spinach.
Loved it!

Mandy Elder from Rochester, NY

I loved this recipe! I added some cut up chicken & used fresh spinach. I was worried that the pasta would be too dry w/o sauce so I tossed it with a little olive oil & it was very good. I would make this again.
Keeper

Carleen from

This was definitely a quick and easy meal to make when you don't feel like cooking or have a lot of time. It was good, but I found it a little dry. I tossed in some extra olive oil with the salt and pepper so it wouldn't be to dry. I would make it again, I actually got my son to eat spinach. I would also double the recipe, it barely fed the four of us.
Quick, easy and delicious!

Mary Ann Hickey from Bradenton, FL

This is a great meal for those nights when you need something quick, but still nutritious. My family loves pasta and for the kids it's great because they get a vegetable that they normally would not eat alone. I use fresh spinach in place of the frozen, it is less watery. Great meal!
Easy & Satisfying w/loads of options to try

Lisa York from Columbia, SC

I like to add 12-oz. to 1-lb .of medium-sized shrimp to 1-lb. pasta in this dish. My 16 year old son who is very picky eater will eat half of our family's 2-lb. recipe. For variety and in lieu of spinach, experiment with other greens: chopped collards, turnip greens, asparagus or broccoli. I also use the frozen mixed stirfry vegetables and add chicken or beef. Fun, fast, satisfying dish.

Nutrition Facts

Serving Size: 1/4 of recipe

Servings Per Recipe: 4

*Percent Daily Values are based on a 2,000 calorie diet.

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