- 8 ounces uncooked linguine
- 3 cups chopped, seeded plum tomatoes
- 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
- 1/2 cup chopped green onions
- 1 tablespoon olive or canola oil
- 1/4 teaspoon salt
- 1/4 teaspoon garlic salt
- 4 ounces crumbled feta cheese
- Cook linguine according to package directions. Meanwhile, in a large nonstick skillet, saute the tomatoes, spinach and onions in oil until tomatoes are softened. Sprinkle with salt and garlic salt. Reduce heat. Stir in feta; heat until warmed. Drain linguine; toss with tomato mixture. Serve immediately.