Feta Tomato Spinach Pasta
one cup per serving
Ingredients
- 8 ounces pasta chickpea, dry
- 2 teaspoons light olive oil
- 24 cherry tomatoes about 8 ounces
- 1 teaspoon Splenda
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- 4 cloves minced garlic
- 8 ounces reduced fat feta cheese
- basil leaves
- 1 cup baby spinach packed
- crushed red pepper optional
Instructions
- Preheat oven to 400 degrees
- Cook pasta according to package instructions. After cooking, remove ¼ cup of pasta water and set aside. Drain the pasta well and set aside
- Slice cherry tomatoes in half and set aside
- Grab an oven safe dish, I used an 8x8 glass casserole dish.
- Add the tomatoes and drizzle with the olive oil. Sprinkle with the Splenda, salt and pepper and toss into the oil.
- Add the minced garlic on top of the tomatoes. Move the tomatoes to the outside of the dish place the block of feta in the middle of the tomatoes.
- Bake for about 40-45 minutes, flipping over the feta halfway. Or until your desired wellness.
- Smash the feta and tomatoes up to create a sauce like consistency. If too thick, add a splash of the pasta water until desired thickness is reached
- Chop up the baby spinach and add into the dish. Toss to coat until spinach is wilted.
- Add the pasta in and toss to coat
- Top with fresh basil. Sprinkle on some crushed red pepper for a spicy dish.
myWW Points per Serving:⠀⠀⠀⠀⠀⠀⠀⠀⠀
: 10
: 10
: 5 (if using 100% whole wheat pasta)
: 300 calories
: 10
: 10
: 5 (if using 100% whole wheat pasta)
: 300 calories
The 'sauce' is 5 points. You could lower your points by using a lower point noodle or noodle substitute
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