Garden tomato and Feta spaghetti
Our dietitians' favouriteThis is the Garden tomato and Feta spaghetti recipe.
- Prep: 10 min
- Cooking: 9 min
Ingredients
- 1 Box (13 oz – 375 g) spaghetti
- 2 cups (500 mL) cherry tomatoes, halved
- 1/3 cup (75 mL) fresh basil leaves, chopped
- 2 tbsp (30 mL) olive oil
- 2 tbsp (30 mL) lemon juice
- 1 cup (250 mL) Canadian Feta crumbled
- 1/2 tsp (2 mL) chili flakes (optional)
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Preparation
In a large saucepan, cook spaghetti according to package instructions.
Drain pasta and return to saucepan. Add tomatoes, basil, olive oil, lemon juice, Feta and chili flakes. Stir and serve.
Tips
Can be served hot or cold.
Variations:Cheese alternatives: Canadian Bocconcini, Aged Cheddar, Blue cheese.
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Nutritional information
Per serving| Energy: | 522 Calories |
| Protein: | 18 g |
| Carbohydrate: | 75 g |
| Fat: | 16 g |
| Fibre: | 9.8 g |
| Sodium: | 354 mg |
Top 5 Nutrients
| (% DV*) | |
|---|---|
| Calcium: | 20 % / 216 mg |
| Folate: | 113 % |
| Riboflavin: | 44 % |
| Selenium: | 130 % |
| Thiamin: | 71 % |
