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


  1. Bring a large pot of salted water to boil and cook pasta according to package directions. Drain and set aside.
  2. 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.
  3. Add grape tomatoes and black olives. Serve hot over pasta.
  4. 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.

Call to Action

"My food," said Jesus, "is to do the will of him who sent me and to finish his work" (John 4:34).

Let's not just satisfy our physical hunger, but daily fill ourselves with spiritual food by reading God's Word and seeking His will for our lives.

Our next plant-based recipe will be published on June 13.

All Scripture quotations are taken from the Holy Bible, New International Version®, NIV®. Copyright ©1973, 1978, 1984, 2011 by Biblica, Inc.™ Used by permission of Zondervan. All rights reserved worldwide. 

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