This is one of my favorite pasta dishes. It is simple and quick to prepare, but, for good results, use only locally-grown, sun-ripened tomatoes.
2 leaves | fresh sage, finely chopped | 0.4 g | |
1 clove | garlic, minced | ||
1/2 | dried chili peppers, minced | 0.2 g | |
1 tbsp | olive oil | 15 mL | |
2 tsp | Parsley and Garlic Base | 10 mL | |
1/2 cup | Fresh Tomato Base | 125 mL | |
30 g | feta cheese, crumbled | ||
1 pinch | salt [optional] | 0.2 g | |
ground pepper to taste [optional] | |||
160 g | gluten free/wheat free spaghetti | ||
1 tbsp | Parmesan cheese, grated | 3 g |
Keep the serving dishes in the oven at the lowest setting so they are warm when you serve.
Put a colander in the sink to drain the cooked pasta so that it will be ready when needed.
per 1 serving (230 g)
Amount % Daily Value |
Calories 370 |
Fat 11 g 17 % |
Saturated
3.6 g
18 % |
Cholesterol 10 mg |
Sodium 450 mg 19 % |
Carbohydrate 61 g 20 % |
Fibre 4 g 18 % |
Sugars 5 g |
Net Carbs 57 g |
Protein 6 g |
Vitamin A 58 % |
Vitamin C 41 % |
Calcium 12 % |
Iron 8 % |
Food Group | Exchanges |
---|---|
Starches | 1 |
Vegetables | 1 |
Meat and Alternatives | ½ |
Fats | 2 |