Tomato, Basil & Feta Pasta
Whole wheat spaghetti is tossed with tomato sauce, fresh basil, feta cheese and olives. A quick, tasty yet healthy one-pot meal, perfect for busy week days.
Yield
2 servingsPrep
5 minCook
11 minReady
18 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | ounces |
spaghetti
or as needed, whole wheat |
|
| 1 | cup |
tomato sauce
homemade or store-bought, or spaghetti sauce |
|
| 4 | tablespoons |
green olives
or any olives, pitted and sliced |
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
| ¼ | cup |
basil
fresh leaves |
*
|
| ½ | cup |
feta cheese
crumbled |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 115.6 | ml/g |
spaghetti
or as needed, whole wheat |
|
| 237 | ml |
tomato sauce
homemade or store-bought, or spaghetti sauce |
|
| 6E+1 | ml |
green olives
or any olives, pitted and sliced |
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 59 | ml |
basil
fresh leaves |
*
|
| 118 | ml |
feta cheese
crumbled |
|
Directions
Bring a pot of salted water to a boil.
Cook the spaghetti until desired consistency, about 11 minutes.
Drain the paste, return to the pot, cover and set aside.
Meanwhile heat up the tomato sauce or spaghetti sauce in a small saucepan over medium heat until hot and gentle boiling.
Season to taste with salt and black pepper if needed.
Remove from the heat, and pour into the pasta along with olives.
Mix until well combined.
Divide between two serving plates, top with fresh basil leaves and feta cheese.
Serve warm.
