1/1 Photo of Greek Florentine Fettuccine
You can substitute frozen spinach for the fresh spinach, but I think fresh is the best. Also if you like things a bit spicy, try adding 1/4 tsp. cayenne pepper or 1/2 tsp. crushed red pepper. Another recipe from Brenda Walsh. Posted for ZWT 4.
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1 cup s ...
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- 1 medium onion, finely minced
- 1 tablespoon olive oil
- 3 fresh garlic cloves, minced
- 2 cups canned tomatoes, diced
- 2 tablespoons lemon juice
- 1 cup vegetable broth
- 1 teaspoon salt
- 11 teaspoons basil
- 1/2 teaspoon oregano
- 1 teaspoon dried parsley
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 tablespoon mckay's vegan chicken seasoning (this is a vegan chicken seasoning but if you aren't vegetarian you can use regular chicken seasoning)
- 5 cups fresh spinach, chopped
- 1 cup black olives, sliced
- 1/2 lb fettuccine, uncooked
- 1Cook pasta in boiling salted water until tender. Drain and set aside.
- 2While pasta is cooking, heat olive oil in a large skillet over medium heat. Add onion and garlic and sauté until onion is clear.
- 3Add remaining ingredients except for spinach, olives and pasta. Simmer for 15-20 minutes.
- 4Add fresh spinach and cook for an additional 5 minutes.
- 5Stir in olives and serve over fresh, hot pasta.
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Nutritional Facts for Greek Florentine Fettuccine
Serving Size: 1 (1174 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 168.1
- Calories from Fat 44
- Total Fat 4.9 g
- Saturated Fat 0.8 g
- Cholesterol 23.9 mg
- Sodium 535.8 mg
- Total Carbohydrate 26.8 g
- Dietary Fiber 2.7 g
- Sugars 2.9 g
- Protein 5.4 g
The following items or measurements are not included:
vegan chicken seasoning