spaghetti florentine

This is one of my “aak! It’s 5:30! What am I going to make for dinner!?!” recipes.

FAST and EASY! And because I chop onions in bulk with my Chop Wizard and then freeze them in zip lock bags, it doesn’t require any fresh ingredients. (Feel free to use fresh ingredients if you want.) I’ve included a print friendly version in pdf at the end of the post.

Ingredients Needed:

vegetable cooking spray
1 medium onion, chopped (about ½ cup)
3 cloves garlic, minced (I use minced garlic sold in a jar)
1 tsp italian seasoning, crushed
1 can (campbell’s) cream of celery soup
1/8 tsp pepper
1 package frozen chopped spinach (about 10 oz)
1 cup plain yogurt
1 medium tomato (or one can diced tomatoes, drained)
1 box of hot cooked spaghetti (about 4 cups cooked or 8 oz dry)
parmesan cheese

spray medium saucepan with cooking spray and heat over medium heat 1 minute.

Add onion, garlic and italian seasoning and cook until tender, stirring often.

add soup, pepper and spinach. Heat to a boil. reduce heat to low. cover and cook 10 minutes or until spinach is tender, breaking apart spinach with fork and stirring occasionally.

add yogurt and tomato and heat through.

toss with spaghetti.

sprinkle with cheese.

If desired, garnish with fresh basil.

Click here for a print friendly version: spaghetti florentine

Lysa at Proverbs 31 Ministries is hosting a recipe exchange. Check out some more contributions!

Find even more recipes at the “Say No to Kraft” Recipe Carnival over at Keeper of the Home

5 thoughts on “spaghetti florentine

  1. Linda – No! I just cut the end off a box of frozen, chopped spinach and plop the square in the pan. Then as it cooks, I turn the spinach over every few minutes. You can scrape the square to stir in the thawed spinach, but you really don’t need to – it kind of “melts” off on its own.

  2. I love spinach & tomatoes together in hot dishes! 🙂 What a great idea to add yogurt, too!

    Although, I’m sorry, I really will never buy “cream of…” canned soups. They are full of chemicals (usually MSG, for one)! 🙂 I usually just mix up a quick roux (flour & butter), and make up the sauce from there. It’s still simple & quick, though! 🙂 (A dash of celery seed or some minced celery would add some of the same flavor as the soup.)

    Thanks for sharing your recipe!

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