Tomato and Sage Spaghetti

Tomato and Sage Spaghetti

This is one of my favorite pasta dishes. It is simple and quick to prepare, but, for good results, use only locally-grown, sun-ripened tomatoes.

2 servings
Preparation 10 min
Cooking 10 min

440 calories per serving 


Ingredients

2 leaves fresh sage, finely chopped   0.4 g
1 clove garlic, minced    
1/2 dried chili peppers, minced   0.4 g
1 tbsp olive oil   15 mL
2 tsp Parsley and Garlic Base (Recipe)   10 mL
1/2 cup Fresh Tomato Base (Recipe)   125 mL
30 g feta cheese, crumbled    
1 pinch salt [optional]   0.1 g
  ground pepper to taste    
160 g spaghetti    
1 tbsp Parmesan cheese, grated   3 g

Before you start

Keep the serving dishes in the oven at the lowest setting so they are warm when you serve.

Put a colander in the sink to drain the cooked pasta so that it will be ready when needed.

Method

  1. Finely chop the sage; mince the garlic and chili pepper.
  2. Heat the olive oil in a skillet over low heat. Add the garlic, sage and chili pepper then sauté for 2-3 min, with stirring. Add the Parsley and Garlic Base, the Tomato Base and cook about 7-8 min over medium heat. Reduce the heat, then add the Feta cheese and mix well. Season with salt and pepper to taste.
  3. To save time, while the sauce is cooking, cook the pasta. Pour the drained pasta into the skillet and toss well.
  4. Sprinkle with grated Parmesan and serve in the warmed dishes.

Nutrition Facts Table

Nutrition Facts

per 1 serving (420g)

Amount

% DV*

* DV = Daily Value

Calories

440

Fat

12 g

19 %

Saturated 4 g
+ Trans 0 g

19 %

Cholesterol

15 mg

Sodium

630 mg

26 %

Carbohydrate

68 g

23 %

Fibre

6 g

23 %

Sugars

6 g

Protein

15 g

Vitamin A

60 %

Vitamin C

40 %

Calcium

10 %

Iron

15 %

More info

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to:

Vegetables and Fruit: serving
Grain Products: servings
Milk and Alternatives: ¼ serving
Meat and Alternatives: 0 serving

More info

Claims

Free :
Added Sugar
Source of :
Calcium, Iron, Pantothenic Acid, Vitamin B1, Vitamin B12, Vitamin B2
Good source of :
Copper, Fibre, Folacin, Niacin, Phosphorus, Potassium, Vitamin B6, Vitamin C, Vitamin E, Zinc
Excellent source of :
Magnesium, Manganese, Selenium, Vitamin A, Vitamin K

More info


This recipe is in the following categories: Pasta | Tomatoes | Main courses/Entrées | Halal | High Fibre | Kosher | Vegetarian | Italian

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