|2 servings||calories per servings 584||protein serving 17 g||carbs per serving 85 g||total fat per serving 21 g|
For this dish our chefs experimented with different herbs to create a sauce with uniquely delicious flavor. Thus, our mint, garlic, tomato and feta pasta was created! We’re not saying the classic basil + tomato combination is overrated (because obviously it is super delicious) but we are saying that it's time for you to try this new formula for delicious pasta: perfectly al dente spaghetti + delicious herby sauce + healthy topping of feta = unbelievably delicious.
|Nutrition Facts||/ Per Serving|
|Total Fat||21 g|
|Saturated Fat||9 g|
|Trans Fat||0 g|
|Polyunsaturated Fat||1 g|
|Monounsaturated Fat||8 g|
|Total Carbohydrates||85 g|
|Dietary Fiber||5 g|
Please read entire recipe before beginning.
While you wait for the water to boil, prepare your mise en place: Peel, halve and thinly slice shallot. Peel and mince garlic. Wash, quarter and thinly slice tomatoes. Pick and roughly chop mint leaves.
When the water comes to a boil, add the spaghetti. Cook 6-7 minutes, stirring occasionally to keep the pasta from sticking.
While the pasta is cooking, place a large saute pan (preferably nonstick) over medium heat. Add olive oil. Add the shallot and garlic, and cook 1 minute, stirring occasionally. Add the crushed red pepper, and cook 1 minute. Add the tomatoes, and cook 2-3 minutes. Add the cooking wine and sugar, and cook 1 minute more. Remove from the heat.
Return the tomato pan to medium heat, and add the pasta, butter, and reserved pasta cooking liquid to the pan, and cook 3-4 minutes while stirring. When the sauce has thickened and coated the noodles, remove the pan from the heat.
Add the mint and feta cheese to the pasta and toss to combine. Taste and adjust seasoning, if desired. Divide the pasta between 2 bowls, top with freshly ground black pepper, and enjoy!
Divide the pasta between 2 bowls, top with freshly ground black pepper, and enjoy!
With a degree in Journalism from the University of South Carolina, Robert Lupo has worked in restaurant kitchens from his hometown of Columbia, SC, to Atlanta, GA, including Motor Supply Company, The Globe in Tech Square, Eclipse di Sol, Aria, Brick Store Pub, and Leon’s Full Service. In 2012, he founded the vegetarian Sherrywood Supper Club in Atlanta, where he lives with his wife. Lupo currently works for the Atlanta Neighborhood Charter School, on the Nutrition staff.Learn More...