Chock-full of garden freshness, this colorful toss makes an excellent side dish or meatless entree. For those who aren’t going meatless, try substituting penne pasta and add cooked chicken for a heartier main meal. Using garlic-flavored feta cheese is a great touch.

Spinach Tomato Linguine
Preparation and total time: 25 minutes

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 teaspoon extra virgin olive 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 the cheese; until heated through. Drain linguine; transfer to a serving bowl. Add tomato mixture; toss to coat.

Makes 4 servings.

Nutritional information per serving (1 cup): 357 calories; 11 g fat (5 g saturated); 25 mg cholesterol; 646 mg sodium; 52 g carbohydrates; 6 g fiber; 15 g protein.

Recipe from: Taste of Home; www.tasteofhome.com