Tomato and Spinach Egg Noodles

Tomato and Spinach Egg Noodles


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This egg noodle dish is appetizing and nutritious, combining tomato and spinach to create a low-calorie meal. This recipe makes a perfect lunch and dinner for those looking to cut calories from their diet.

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Chicago IL

Time needed

10 min preparation + 15 min cooking

Serving Size / Yield

4 servings


  • 8 oz wide egg noodles
  • 1/4 C peanut oil
  • 1 onion, diced
  • 1 clove garlic, minced
  • 4 oz baby spinach leaves
  • salt and ground black pepper to taste
  • 1 sliced tomato.

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Boil pot of salted water. Cook egg noodles in water, stirring occasionally until about 8 minutes; drain and return noodles to pot.

While noodles boil, heat peanut oil in skillet over medium-high heat. Saute onion and garlic in oil until lightly browned and soft, about 8 minutes. Stir baby spinach into the onion mixture; saute until the spinach is wilted or for about 2 minutes.

Stir spinach mixture into the noodles; season with salt and pepper. Add fresh sliced tomato and serve.

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