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Spaghetti with Roasted Cherry Tomatoes, Feta, and Herbs

Ingredients (7)

  • 12 ounces spaghetti
  • 2 dry pints small cherry or grape tomatoes
  • Olive oil
  • Kosher salt and freshly ground black pepper
  • 6 cloves garlic, minced
  • 1/4 cup packed minced fresh herbs such as parsley, chives, and basil
  • About 1 cup crumbled feta
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Nutritional Information
  • Calories443
  • Fat11.29g
  • Saturated fat6.13g
  • Trans fat
  • Carbs67.42g
  • Fiber3.21g
  • Sugar4.09g
  • Protein17.06g
  • Cholesterol33.38mg
  • Sodium352.4mg
  • Nutritional Analysis per serving (4 servings) Powered by

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Spaghetti with Roasted Cherry Tomatoes, Feta, and Herbs

In this simple, healthy spaghetti recipe, pasta combines with roasted cherry tomatoes, feta, and fresh herbs.

  • What to buy

    Bialetti Pasta Pot with Strainer Lid, $34.99 on Amazon

    No matter what kind of pasta you make, a pot with a built-in strainer makes draining it easy. It's handy for boiling potatoes and other veggies too.

    See It ›

Instructions

  1. 1Preheat the oven to 375°F. On a large rimmed baking sheet, toss together the cherry tomatoes with a drizzle of olive oil and a sprinkle of salt and pepper. Roast the tomatoes until lightly caramelized and shriveled, about 20 minutes.
  2. 2While the tomatoes are roasting, bring a large pot of salted water to a boil. Cook the pasta to al dente according to package directions.
  3. 3While the pasta is cooking, warm 1/4 cup olive oil in a large frying pan over medium heat. Add the garlic and cook, stirring, until sizzling and lightly colored. Add 1/2 cup of the pasta cooking water and bring to a boil, stirring. Add the pasta and toss and stir to coat with the garlic mixture. Add the tomatoes and herbs and toss to combine.
  4. 4Transfer the pasta and sauce to a large shallow warm serving bowl. Toss in the feta. Season with salt and pepper. Serve at once.
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