Baked Feta Linguine with Broccoli & Spinach

*Tiktok made me do it*… with an F-Factor veggie-packed twist! For those following The F-Factor Diet, the recipe below is suitable for Step 2. To make a Step 1 version of this recipe, sub linguine for hearts of palm linguine, like Palmini, or zucchini noodles. 

INGREDIENTS (serves 4):

  • 6 cups cherry tomatoes
  • 2 Tbsp extra virgin olive oil
  • 2 Tbsp minced garlic (or 4 cloves garlic, minced)
  • 2 cups spinach, raw
  • 2 cups broccoli, raw
  • Thyme (1 tsp dried or 1 Tbsp fresh)
  • Oregano (1 tsp dried or 1 Tbsp fresh)
  • Rosemary (1 tsp dried or 1 Tbsp fresh)
  • 1 Tbsp + 1/4 cup fresh basil
  • Salt and pepper
  • 8 oz reduced fat feta
  • red pepper flakes (optional)
  • 1 (8 oz) bag Fiber Gourmet Light Linguine 

    1. Preheat oven to 400°F.
    2. Rinse cherry tomatoes and remove any stems. Place in a large pyrex dish (9.5″ x 13″) and drizzle with extra virgin olive oil.
    3. Add the minced garlic, broccoli, spinach and herbs (leaving 1/4 cup fresh basil aside) to the pyrex dish. Sprinkle with a dash or salt and pepper. Stir.
    4. Add feta cheese. Sprinkle with red pepper flakes if desired and place in oven to bake for 30 minutes.
    5. While veggies and cheese bake, cook pasta according to directions on the back of the package. Drain pasta and set aside.
    6. Remove pyrex dish from oven. Mash feta and cherry tomatoes with a fork and stir so feta mixes with veggies.
    7. Add cooked pasta and stir so evenly coated and well combined. Top with remaining fresh basil and additional red pepper flakes, as desired.

    Serves 4, ~1 1/2 cups per serving. This is a Step 2 Approved Recipe.

    • FOR JOURNALING ON THE F-FACTOR DIET: 42g carbohydrate, 30g fiber 
    • ACTUAL NUTRITIONAL CONTENT PER SERVING: 320 calories, 22g protein, 55g carb, 30g fiber, 25g net carb, 5g sugar, 14g fat, 5g sat fat, 860mg sodium