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Tomato Garlic Spaghetti with Feta and Lime

A quick and easy meatless meal for any day of the week.

Tomato Garlic Pasta

This whole wheat spaghetti dish made with fresh tomatoes, jalapeno, garlic and vegetables makes a wonderful lunch or dinner any day of the week.

The feta cheese, lime juice, cilantro and jalapenos give it a Mexican food flare while the butter, garlic and fresh tomatoes taste like an Italian dish.

And the whole wheat pasta adds a heartiness to the dish and tastes especially delicious when its cooked al-dente (firm).

Although this is a meatless recipe, meat such as chicken, ground beef, ground pork, or ground turkey can also be added if preferred.

This pasta dish can be served with a side saladgarlic bread or just by itself .

Here are more meatless recipes you may like “Grilled Corn with Goat Cheese and Olive Tapenade“, “Linguine with Tomato Cream Sauce” and “Penne Pasta with Tomato Cream Vodka Sauce“.

Let’s check out the ingredients.

Tomato Garlic Pasta Ingredients

For the Pasta – whole wheat spaghetti pasta, water and salt

For the Vegetables and Tomatoes – olive oil, garlic, fresh Roma tomatoes, jalapeno pepper, green bell pepper, onion, cilantro, butter, salt and pepper

For the Toppings – crumbled feta cheese, fresh lime juice and cilantro

printable recipe with the measurements and instructions is located at the bottom of this post.

Here’s how to make it.

For the Pasta:

Boiling Water in Pot

In a medium size pot, add hot water and salt.

Heat the pot on medium heat and bring to a boil.

Pasta in Boiling Water

Add pasta to the pot and stir.

Spaghetti Pasta in Pot

Cook the pasta until its al-dente (according to package instructions).

With tongs, transfer the pasta to a bowl and reserve the water in the pot.  Set aside.

TIP – Don’t rinse the pasta after cooking it. When pasta is rinsed, the starch is removed.

The starch on pasta helps to hold and absorb the sauce and toppings so it’s important to keep the starch on the pasta.

For the Vegetables and Tomatoes:

Sliced Garlic on Board

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

Sliced Onion on Board

Chop the onion,

Chopped Bell Pepper on Board

and bell pepper.

Sliced Jalapeno on Board

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

Chopped Tomatoes on Board

Then chop the tomatoes.

Pour Olive Oil in Pan

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

Onions Bell Pepper in Pan

Next add the bell pepper, onion,

Jalapeno in Pan

and jalapeno.

Saute Vegetables in Pan

Sauté for about 4 minutes.

Add Garlic to Tomatoes

Add the tomatoes, garlic,

Pepper on Garlic in Pan

pepper,

Salt on Garlic in Pan

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

Add Cilantro in Tomatoes

and chopped cilantro.

Add Butter to Tomatoes

Stir together and add butter.

Continue to stir after the butter melts.

For the Toppings and Serving:

Pasta on Dish

Dip the pasta real quick back in the pot of warm water it was cooked in to warm it up and make it flexible.

To serving plates, add the pasta.

Tomato and Vegetables on Pasta

Top with the tomato and vegetable mixture,

Tomato and Vegetables on Pasta

…cilantro,

Parmesan Cheese on Pasta

…crumbled feta cheese,

Lime Juice on Pasta

and the lime juice.

Feta Cheese on Pasta

Serve warm and enjoy.

Feta Cheese on Pasta

Thank you so much for stopping by CCC!

More Pasta Recipes You May Like:

Italian Sausage and Radiatore Pasta with Homemade Sauce

Green Chile Macaroni and Cheese

Mexican Fideo Pasta with Vegetables

Smoked Sausage and Vegetable One-Skillet Meal

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Feta Cheese on Pasta

Tomato Garlic Spaghetti with Feta and Lime

A quick and easy meatless meal for any day of the week.
Print Pin
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Course: Main Course
Cuisine: American
Keyword: Pasta, Spaghetti and Tomatoes, Tomato Pasta
Servings: 2

Ingredients

For the Pasta:

  • 2 servings whole wheat spaghetti pasta
  • Water for boiling the pasta
  • 3 dashes salt for the boiling water

For the Vegetables and Tomatoes:

  • 1/2 cup chopped onion
  • 1/2 cup chopped green bell pepper
  • 1 whole jalapeno pepper Slice the jalapeno widthwise into “rings” and then cut the rings in half, and remove the seeds
  • 5 cloves garlic peeled and cut into thin slices
  • 4 large Roma tomatoes chopped
  • 3 tablespoons olive oil
  • 1/4 teaspoon salt or salt to taste
  • 1/4 teaspoon ground black pepper
  • 1/2 cup chopped cilantro
  • 2 tablespoons butter

For the Toppings:

  • 3 tablespoons crumbled feta cheese
  • 1/2 cup chopped cilantro
  • 1 whole lime

Instructions

For the Pasta:

  • In a medium size pot, add hot water and salt.  Heat the pot on medium heat and bring to a boil. 
  • Add pasta to the pot and stir. Cook the pasta until its al-dente (according to package instructions).  With tongs, transfer the pasta to a bowl and reserve the water in the pot.  Set aside.
  • Don’t rinse the pasta after cooking it. When pasta is rinsed, the starch is removed. The starch on pasta helps to hold and absorb the sauce and toppings so it’s important to keep the starch on the pasta.

For the Vegetables and Tomatoes:

  • Heat a large skillet on medium heat and add olive oil, onion, bell pepper and jalapeno.  Sauté for 4 minutes.
  • To the pan, add tomatoes, garlic, pepper, salt (add ¼ teaspoon salt, or salt to taste), and ½ cup of chopped cilantro. Stir together and add butter.  Continue to stir after the butter melts.

For the Toppings and Servings:

  • Dip the pasta real quick back in the pot of warm water it was cooked in to warm it up and make it flexible.
  • To serving plates, add the pasta.
  • Top with the tomato and vegetable mixture, remaining cilantro, crumbled feta cheese, and the lime juice. 
  • Serve warm.

Notes

TIP:

  1. Don’t rinse the pasta after cooking it. When pasta is rinsed, the starch is removed. The starch on pasta helps to hold and absorb the sauce and toppings so it’s important to keep the starch on the pasta.
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