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2 Comments Spaghetti with feta might sound a bit odd but it is actually quite delicious. Call it almost like a marriage between Italy and Greece.
Spaghetti with feta and roasted tomatoes
This dish came about as I simply had some leftovers in the fridge and decided I wanted to make a pasta out of it. I used a spelt pasta that I had lying around so that’s why the color of the pasta looks different to what you might expect. I also had some feta, some pesto and a lot of tomatoes.
Now roasting tomatoes does take a bit of time, but it is so worth it. Roasting them brings out the natural sweetness and it’s just super delicious. So don’t skip this step. Although technically you could just add the tomatoes uncooked. But that would be a shame.
I added some chives as well and that’s it. You could also add some parmesan if you want but it’s pretty good as it is.
Love simple pasta?
You might want to try these pasta dishes as well:
Spaghetti with feta and roasted tomatoes
Ingredients
- 100 gr spaghetti
- 2 tbsp pesto
- 200 gr cherry tomatoes
- 50 gr feta
- salt
- pepper
- 50 g parmesan optional
- 1 tbsp chives chopped
How to make the spaghetti with feta
- Preheat the oven to 200˚ C (400˚F). Cut the cherry tomatoes in half and place in a oven tray. Sprinkle with olive oil, pepper and salt and roast in the oven for about 15 minutes
- Cook the pasta according to package instructions, drain and place back in the pan.
- Stir the pesto through the pasta.
- Place on a plate and add the roasted tomatoes and crumble some feta over the top. Sprinkle with the chives.
- Grate some extra parmesan over it if you want
Nutrition Information per portion:
Disclaimer:
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.
This is absolutely my kind of dish!! Looks fabulous and besides of this, it is easy to prepare and made from healthy delicious ingredients 🙂 Those recipes I just love!
I’m with you in needing to lose a few pounds. And like you, I know exactly what to do (eat moderately, lighten up on sweets and other white carbs, etc etc). Hard to do, though. And much MUCH easier to do 30 years ago! Back then I could lose 10 pounds in 2 months (or less). Now? It’s much, much harder. I think a lot of our problems go back to the fatfree craze a few decades ago, when people started replacing fat in diets with simple carbs, particularly sugar (because fat carries flavor). Maybe time to add more fat to our diets? Beats me, and nutrition “science” really isn’t much help — not enough studies. Anyway, nothing you haven’t thought of already. Lovely dish! Now if I can resist seconds. 😉