Greek Pomodoro Fettuccine

This Greek-inspired Pomodoro pasta dish is light, fresh, and best of all, quick and easy to prepare. If you’d rather have a different pasta, you can swap the fettuccine for whatever you prefer. You can also add a little cayenne or red pepper flakes to spice it up.

Greek Pomodoro fettuccine Recipe by Brenda Walsh

Download and Print the Recipe Recipe Download (Vegan)


  • 1 medium onion, minced fine
  • 1 Tbsp. olive oil
  • 3 cloves fresh garlic, minced fine
  • 2 cups diced canned tomatoes
  • 2 Tbsp. fresh lemon juice
  • 1 cup vegetable broth
  • 1 tsp. sugar
  • 1 tsp. dried basil
  • ½ tsp. dried oregano
  • 1 tsp. dried parsley
  • ½ tsp. onion powder
  • ½ tsp. garlic powder
  • 1 Tbsp. McKay’s Chicken-style Seasoning
  • Salt to taste
  • 5 cups fresh spinach, chopped
  • 1 cup sliced black or green olives
  • 1 cup grape tomatoes, sliced in half
  • ½ lb. uncooked fettuccine

Step 1. Bring a large pot of salted water to boil and cook pasta according to package directions. Drain and set aside.

Step 2. While pasta is cooking, saute onion and garlic in olive oil in a large skillet over medium heat until onion is clear. Add all remaining ingredients except for spinach, tomatoes, olives, and pasta. Simmer for 15-20 minutes. Add fresh chopped spinach and cook for an additional 5 minutes.

Step 3. Add grape tomatoes and black olives. Serve hot over pasta.

** You can substitute frozen spinach for the fresh but I think fresh is the best. Also if you like things a bit spicy, try adding ¼ tsp. cayenne pepper or ½ tsp. crushed red pepper.

Yields: 16 (1/2 cup servings)

Cooking with Miss Brenda

Miss Brenda welcomes you into her own kitchen as she demonstrates some fun recipes you can make at home with your family!

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