Greek Florentine Fettuccine

• 1 medium onion, finely minced
• 1 tablespoon olive oil
• 3 fresh garlic cloves, minced
• 2 cups canned tomatoes, diced
• 2 tablespoons lemon juice
• 1 cup vegetable broth
• 1 teaspoon salt
• 11 teaspoons basil
• 12 teaspoon oregano
• 1 teaspoon dried parsley
• 12 teaspoon onion powder
• 12 teaspoon garlic powder
• 1 tablespoon mckay's vegan chicken seasoning (this is a vegan chicken seasoning but if you aren't vegetarian you can use regular chicken seasoning)
• 5 cups fresh spinach, chopped
• 1 cup black olives, sliced
• 12 lb fettuccine, uncooked

1. Cook pasta in boiling salted water until tender.
2. Drain and set aside.
3. While pasta is cooking, heat olive oil in a large skillet over medium heat.
4. Add onion and garlic and saute until onion is clear.
5. Add remaining ingredients except for spinach, olives and pasta.
6. Simmer for 15-20 minutes.
7. Add fresh spinach and cook for an additional 5 minutes.
8. Stir in olives and serve over fresh, hot pasta.

onion, olive oil, garlic, tomatoes, lemon juice, vegetable broth, salt, basil, oregano, parsley, onion powder, garlic, chicken seasoning, fresh spinach, black olives

Taken from www.food.com/recipe/greek-florentine-fettuccine-307964 (may not work)