Tomato Garlic Pasta with Feta and Lime

Are you still eating Thanksgiving leftovers?

I absolutely can’t take another bite of turkey, and have officially reached my leftover limit.

So now is the perfect time to make a pasta dish…..one with lots of garlic (yum)…..fresh tomatoes, feta cheese, cilantro, and lime juice.

And let’s use whole wheat pasta and mix in a few veggies. 

This is a meatless recipe but feel free to add some meat if you like……

….sautéed chicken would be delish (but maybe not turkey).

You can serve this ultra tasty pasta up with a side salad or just a big hunk of garlic bread.

And before we check out the ingredients, just a quick note to say thank you for stopping by!

Now for the ingredients.

Whole wheat spaghetti pasta, olive oil, garlic, fresh Roma tomatoes, jalapeno pepper, green bell pepper, onion, cilantro, butter, crumbled feta cheese, salt and pepper.
 

Here’s how to make it:

Boil the water,

and add the pasta.

Cook the pasta until al dente (depending on the thickness of the pasta, this may take about 7 minutes)

Strain the pasta (no need to rinse at this point) and set aside.

While the pasta is cooking, slice the garlic into thin pieces.

Chop the onion,

and bell pepper.

Slice the jalapeno widthwise into “rings” and then cut the rings in half, and remove the seeds.

Then chop the tomatoes.

Heat a large skillet on medium heat and add the olive oil.

Next add the bell pepper, onion,

and jalapeno.

Sauté for about 4 minutes.

Add the tomatoes, garlic,

pepper,

salt (add ¼ teaspoon salt, or salt to taste),

and ½ cup of chopped cilantro.

Stir together and add the butter.

Continue stirring for a few minutes after the butter melts.

Give the pasta a quick rinse and add to the serving plate or plates.

Top with the tomato and veggie mixture,

the remaining cilantro,

crumbled feta cheese,

and the lime juice.

Enjoy!

Print

Tomato Garlic Pasta with Feta and Lime

Yield: Serves 2

Ingredients:

For the Pasta:
5 cloves Garlic
½ cup chopped Onion
½ cup chopped Green Bell Pepper
1 whole Jalapeno Pepper
4 large Roma Tomatoes
3 tablespoons Olive Oil
¼ teaspoon Salt (or salt to taste)
¼ teaspoon Ground Black Pepper
1/2 cup chopped Cilantro
2 tablespoons Butter
2 servings Whole Wheat Spaghetti Pasta

For the Topping:
3 tablespoons Crumbled Feta Cheese
½ cup chopped Cilantro
1 whole Lime

Directions:

Boil the water and add the pasta. Cook until al dente (depending on the thickness of the pasta, this may take about 7 minutes). Strain the pasta (no need to rinse at this point) and set aside. While the pasta is cooking, slice the garlic into thin pieces. Chop the onion and bell pepper. Slice the jalapeno widthwise into “rings” and then cut the rings in half, and remove the seeds. Chop the tomatoes.

Heat a large skillet on medium heat and add the olive oil, onion, bell pepper, and jalapeno. Sauté for about 4 minutes. Add the garlic, pepper, salt (add ¼ teaspoon salt, or salt to taste), and ½ cup of chopped cilantro. Stir together and add the butter.

Continue stirring for a few minutes after the butter melts. Give the pasta a quick rinse and add to the serving plate or plates. Top with the tomato and veggie mixture, remaining cilantro, crumbled feta cheese, and the lime juice. Serve with a side salad, garlic bread or just by itself.

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