Greek Spaghetti with Tomatoes, Feta and Olives
This Greek Spaghetti is a really delicious fusion dish. The perfect light dinner to serve on a warm summer evening.
Prep Time5 mins
Cook Time45 mins
Total Time50 mins
Servings: 2 people
- 20 cherry tomatoes halved
- 100 g wholewheat spaghetti
- 10 mixed olives halved
- 30 g feta cheese
- 1 lemon (juice and zest only)
- 2 garlic cloves crushed
- 1 pinch sea salt and black pepper
- 2 tbsp fresh basil chopped
- 0.5 tbsp olive oil
Put the tomatoes on a baking sheet and drizzle with the oil. Put in a preheated oven at 200C/390F for 45 minutes.
15 minutes before the tomatoes are cooked, boil some water in a pan and add the spaghetti and simmer until cooked.
Drain the spaghetti and add the lemon juice and zest, garlic and salt and pepper and stir well. Add to a serving bowl and top with the tomatoes, olives, feta and basil.
Serving: 1portion | Calories: 305kcal | Carbohydrates: 52g | Protein: 12g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 13mg | Sodium: 522mg | Potassium: 553mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1115IU | Vitamin C: 68.8mg | Calcium: 143mg | Iron: 3.5mg