Linguine Florentine

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Think pasta is all about the carbs?  Well, let’s be honest, we love our carbs, but this recipe is more than pasta.  It’s full of vegetables and protein, creating a delicious balance for a family meal.  Just cooking for one or two?  Here’s a secret – Linguine Florentine tastes even better the next day!

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Linguine Florentine

Think pasta is all about the carbs? This recipe is more than pasta.  It's full of vegetables and protein, creating a delicious balance for a family meal.  

Course Main Course

Cuisine Italian

Keyword Nut Free

Total Time 40 minutes

Servings 4

Calories 487kcal

Equipment

• Baking Dish, Saute Pan

Ingredients

• 8 oz linguine
• 2 onions, small chopped
• 8 oz mushrooms sliced
• 1 package frozen spinach
• 1 tsp Italian seasoning
• 2 garlic cloves minced
• 1 tsp oregano
• 6 eggs beaten
• 2 tbsp grated Parmesan cheese
• 4 oz mozzarella cheese
• 1 tbsp olive oil

Instructions

• Preheat oven to 350. Prepare a baking dish with cooking spray
• Cook pasta and spinach according to directions.
• In skillet, heat oil on medium high. When hot, add mushrooms, onions, and garlic.  Cook until onions are clear (5 -6 minutes).
• Add to cooked pasta and drained spinach and mix well. Add mixture to baking pan.
• In large bowl, beat eggs. Stir in tomato sauce, seasonings, and Parmesan cheese.  Pour over pasta.
• Cover with foil and bake for 25 minutes.
• Uncover, sprinkle mozzarella over the top and cook 5 more minutes.
• Serve Hot!

Notes

This recipe is 10 Green,  7 Blue, and 6 Purple WW Points.

Jump to nutritional information

Start by preheating you oven to 350. You’ll need a large casserole pan.  Spray it with cooking spray.  Cook your pasta and spinach according to package directions.  Don’t worry if they’re done before you need them, you won’t need to worry about the pasta and spinach cooling to much before you use them.  When the pasta is done, drain, don’t let it sit in the water.  Drain the spinach too.

In skillet, heat oil on medium high. When the oil is hot, add mushrooms, onions, and garlic.  Cook until onions are clear, about 5 to 6 minutes. 

Add the pasta and spinach to the mushroom and onion skillet.  Mix to combine.  Add the mix to your casserole pan.

In large bowl, beat eggs. Stir in the tomato sauce, seasonings, and Parmesan cheese.  Pour the mix into the casserole pan.

Stir the sauce and eggs into the pasta.  Cover dish with foil and bake for 25 minutes.  After 25 minutes, remove dish from oven and remove foil.  Sprinkle mozzarella over the top and cook 5 more minutes.

Pasta and cheese, what’s not to love!  And the vegetables and eggs make this a guilt free indulgence!  (Ok, maybe low-guilt indulgence.)

Love egg dishes? Check out some of our frittatas like our Mexican Frittata. Love Italian food? Check out our Beefy Italian Zucchini Boats.

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 Explore more recipes in our blog.