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Feta Tomato Pasta

one cup per serving
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Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Main Dish
Cuisine Vegetarian


  • 6 ounces pasta dry
  • 2 teaspoons light olive oil
  • 4 cloves minced garlic
  • 24 cherry tomatoes about 8 ounces
  • 1 teaspoon Splenda
  • 8 ounces reduced fat feta cheese
  • ¼ teaspoon salt
  • teaspoon black pepper
  • crushed red pepper
  • basil leaves


  • 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
  • Heat 1 teaspoon of olive oil on a medium pan over medium to medium/high heat
  • Add minced garlic and cook for about 1 minute, until fragrant
  • Add sliced tomatoes and cook until softened, about 5 more minutes
  • Remove from heat, add in the Splenda and toss to coat (helps cut the acidity). Then, set aside
  • Grab an oven safe dish, I used an 8x8 glass casserole dish. Place feta in the middle and top with the remaining 1 teaspoon of olive oil. Sprinkle with the salt and pepper
  • Add tomatoes around the feta
  • Place in the oven on a high broil for 5 minutes. Flip the feta over and broil for another 5 minutes
  • 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
  • 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
The 'sauce' is 5 points. You could lower your points by using a lower point noodle or noodle substitute 
Keyword Pasta
Course Main Dish
Cuisine Vegetarian
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