This Greek-inspired Pomodoro pasta dish is light, fresh, and best of all, quick and easy to prepare. If you’d rather have a different pasta, you can swap the fettuccine for whatever you prefer. You can also add a little cayenne or red pepper flakes to spice it up.
Greek Pomodoro Fettuccine (yields 16 1/2 cup servings)
- 1 medium onion, minced fine
- 1 tablespoon olive oil
- 3 cloves fresh garlic, minced fine
- 2 cups diced canned tomatoes
- 2 tablespoons fresh lemon juice
- 1 cup vegetable broth
- 1 teaspoon sugar
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1 teaspoon dried parsley
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 tablespoon McKay’s Chicken-style Seasoning
- Salt to taste
- 5 cups fresh spinach, chopped
- 1 cup sliced black or green olives
- 1 cup grape tomatoes, sliced in half
- 1/2 pound uncooked fettuccine
- Bring a large pot of salted water to boil and cook pasta according to package directions. Drain and set aside.
- While pasta is cooking, sauté onion and garlic in olive oil in a large skillet over medium heat until onion is clear. Add all remaining ingredients except for spinach, tomatoes, olives, and pasta. Simmer for 15-20 minutes. Add fresh chopped spinach and cook for an additional 5 minutes.
- Add grape tomatoes and black olives. Serve hot over pasta.
- Optional: You can substitute frozen spinach for the fresh but I think fresh is the best. Also if you like things a bit spicy, try adding 1/4 teaspoon cayenne pepper or 1/2 teaspoon crushed red pepper.
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Our next plant-based recipe will be published on June 13.
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