Coupon Clipping Cook

Tomato Garlic Pasta with Feta and Lime

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 to it.

This pasta dish can be served with a side salad, garlic bread or just by itself .

Let’s check out the 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:

Boil the water,

and add the pasta.

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

With tongs, transfer the pasta from the pan in to a bowl and set aside for a moment.

Keep the water in the pot.

For the Vegetables and Tomatoes:

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.

For the Toppings and Serving:

Quickly dip the pasta in the pot of water that it cooked in and place it on serving plates.

Top with the tomato and vegetable mixture,

the remaining cilantro,

crumbled feta cheese,

and the lime juice.

Enjoy.

Thank you so much for stopping by CCC!

More Pasta Recipes You May Like:

Italian Sausage and Radiatore Pasta with Homemade Sauce

Linguine with Tomato Cream Sauce

Mexican Fideo Pasta with Vegetables

Smoked Sausage and Vegetable One-Skillet Meal

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Print Recipe

Tomato Garlic Pasta with Feta and Lime

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

Course Main Course
Cuisine American
Keyword Pasta, Spaghetti and Tomatoes, Tomato Pasta
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
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:

  1. In a medium size pot, add hot water and salt.  Heat the pot on medium heat and bring to a boil. 

  2. 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.

  3. 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 so it’s important to keep the starch on the pasta.

For the Vegetables and Tomatoes:

  1. Heat a large skillet on medium heat and add olive oil, onion, bell pepper and jalapeno.  Sauté for 4 minutes.

  2. 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 the butter.  Continue to stir after the butter melts.

For the Toppings and Servings:

  1. To serving plates, add the pasta (if the pasta is sticky, dip it real quick back in the water it was cooked in).

  2. Top with the tomato and vegetable mixture, remaining cilantro, crumbled feta cheese, and the lime juice. 

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