Spaghetti Florentine

Spaghetti Florentine


"In just 35 minutes you can make this comforting pasta dish filled with spinach and tomatoes in a silky cream sauce."


35 m servings 318 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 318 kcal
  • 16%
  • Fat:
  • 3.4 g
  • 5%
  • Carbs:
  • 59.7g
  • 19%
  • Protein:
  • 14.1 g
  • 28%
  • Cholesterol:
  • 7 mg
  • 2%
  • Sodium:
  • 424 mg
  • 17%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Spray saucepan with vegetable cooking spray. Heat over medium heat 1 min. Add onion, garlic and Italian seasoning and cook until tender.
  2. Add soup, pepper and spinach. Heat to a boil. Reduce heat to low. Cover and cook 10 min. or until spinach is tender.
  3. Add yogurt and tomato and heat through. Toss with spaghetti. Sprinkle with cheese.
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  1. 7 Ratings


I didn't follow this directly. Substituted sour cream for the yogurt and added sundried tomatoes and chicken. Needs more pepper too. Really filling, especially if you use whole wheat pasta.

I also added Lemon Zest/juice and Feta cheese, mushrooms Very flexible recipe:)

I added more tomato and just a pinch of sea salt. Really fast and really good.

We really enjoyed this recipe! We improvised with and added some zucchini from our garden, which made it all the more yummy!

This was a hit with the family, even though I didn't have any yogurt. Next time I will add diced cooked chicken. I tried the other reviewers suggestion of sundried tomatoes and zucchini, was g...

This was a good base to build upon. Instead of cream of celery, I added a package of hidden valley ranch mix, paresan, and chicken stock to a pound of ground chicken. Then added 4 tablespoons o...

This recipe was kinda blah for me. It was missing something, although I couldn't tell what. . .If I make it again, I will definitely be experimenting.