Linguine Montecatini

READY IN: 45mins
Recipe by TheGrumpyChef

Pasta is one of my favorite staples, and this recipe has a great fresh taste. Pair this dish with your favorite grilled chicken recipe for a simple low-fat meal. The drying of the tomatoes helps to intensify the flavor by removing some of the water. Kick up the heat a little and add some crushed red-pepper flakes. From Prevention's Eat Up, Slim Down

Top Review by Muffin Goddess

Nice, light pasta dish, perfect for a hot day! I didn't have plum tomatoes, so I used some Campari tomatoes instead. I forgot to set the timer while baking the tomatoes, so they came out a bit softer than I wanted, but it all worked out fine in the end (the tomatoes just became a bit saucy when mixed with everything else). I'll definitely be adding this to my "take to work for dinner" recipe rotation, thanks for posting! Made for PAC Spring 2012

Ingredients Nutrition


  1. Preheat the oven to 200 degrees.
  2. Place tomatoes cut side up, on a rack in a large baking dish and bake 20 minutes, or until slightly dry. Coarsely chop the tomatoes.
  3. Warm oil in a large nonstick skillet over medium heat. Add garlic, spinach, and tomatoes and cook until spinach is wilted.
  4. Cook linguine according to package directions. Drain, add to the skillet and toss well.

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