We took a chance in the Hughes house this week. When I was in the pasta aisle at Aldi I saw this big bag of spinach pasta. I was drawn to the pretty noodles. I suppose it probably helped that the picture on the package looked oddly similar to the recipe I was planning on making. My final verdict on the spinach noodles was this: The kids weren’t wild about the green color and I think it made them not want to try it, but my husband and I liked it just fine. It really didn’t taste that much different to me than whole wheat noodles.
The original recipe I got this idea from suggested that you use fresh basil. I bought the basil but by the time we got around to making this the basil was slimy and yucky so I ended up using Italian seasoning instead. While I would have preferred the fresh basil the Italian seasoning was okay too.
Make this one your own. Don’t have feta cheese? Use Parmesan. Don’t have chicken broth? Use 1/2 cup of the noodle water. Don’t like looking at green noodles? Use linguine. 🙂 Have fun with this one.
The original recipe this was inspired by was a recipe in a Fast & Healthy magazine I found in Barnes & Noble.
Here is what you will need:
8 oz. spinach noodles or linguine
2 Tbsp. olive oil
1 pint grape or cherry tomatoes, halved
1 1/2 Tbsp. Italian seasoning, or 3/4 c. fresh basil chopped
4 cloves garlic
1/2 c. fat-free chicken broth
1 tsp. sugar
salt
pepper
1/2 c. crumbled feta cheese or 1/4 c. Parmesan cheese
What you do:
In a large pot cook pasta according to the directions on the package.
Heat oil in a saucepan over medium-high heat. Add tomatoes, Italian seasoning, and garlic; cook for 2 minutes.
Mix in the broth and sugar and cook for 4-5 minutes longer. Tomatoes should soften. Season with salt and pepper.
Mix pasta with the tomato sauce mixture. Top with feta cheese or Parmesan cheese.
- 8 oz. spinach noodles or linguine
- 2 Tbsp. olive oil
- 1 pint grape or cherry tomatoes, halved
- 1 1/2 Tbsp. Italian seasoning, or 3/4 c. fresh basil chopped
- 4 cloves garlic
- 1/2 c. fat-free chicken broth
- 1 tsp. sugar
- salt
- pepper
- 1/2 c. crumbled feta cheese or 1/4 c. Parmesan cheese
- In a large pot cook pasta according to the directions on the package.
- Heat oil in a saucepan over medium-high heat. Add tomatoes, Italian seasoning, and garlic; cook for 2 minutes.
- Mix in the broth and sugar and cook for 4-5 minutes longer. Tomatoes should soften. Season with salt and pepper.
- Mix pasta with the tomato sauce mixture. Top with feta cheese or Parmesan cheese.
Katie Ebersole says
How much of this can you eat for 9 smart points? I cant find serving amounts anywhere
Alisha Hughes says
Hi Katie, I am sorry that I do not have the amount of one serving for this recipe. There was a time when I did not think to measure out one serving. You would have to measure out this recipe and divided it by 4.