Tomato and Sage Spaghetti

0 Reviews
0% would make this recipe again

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.

This recipe is incompatible with your food profile

Ingredients

??? fresh sage, finely chopped ???
??? garlic, minced ???
??? dried chili peppers, minced ???
??? olive oil ???
??? Parsley and Garlic Base ???
??? Fresh Tomato Base ???
??? feta cheese, crumbled ???
??? salt [optional] ???
??? ground pepper to taste [optional] ???
??? gluten free/wheat free spaghetti ???
??? Parmesan cheese, grated ???

Before you start

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.

Method

  1. Finely chop the sage; mince the garlic and chili pepper.
  2. Heat the olive oil in a skillet over low heat. Add the garlic, sage and chili pepper then sauté for 2-3 min, with stirring. Add the Parsley and Garlic Base, the Tomato Base and cook about 7-8 min over medium heat. Reduce the heat, then add the Feta cheese and mix well. Season with salt and pepper to taste.
  3. To save time, while the sauce is cooking, cook the pasta. Pour the drained pasta into the skillet and toss well.
  4. Sprinkle with grated Parmesan and serve in the warmed dishes.

Nutrition Facts Table

per 1 serving (230 g)

Amount

% Daily Value

Calories

370

Fat

11 g

17 %

Saturated 3.6 g
+ Trans 0 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 %
More info

Claims

This recipe is :
Free  :
Added Sugar
Excellent source of  :
Vitamin A, Vitamin K
Good source of  :
Fibre, Folacin, Manganese, Potassium, Selenium, Vitamin C, Vitamin E, Zinc
Source of  :
Calcium, Copper, Iron, Magnesium, Niacin, Pantothenic Acid, Phosphorus, Vitamin B1, Vitamin B12, Vitamin B2, Vitamin B6
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 1
Vegetables 1
Meat and Alternatives ½
Fats 2
More info
Check out our Meal Plans for Type 2 Diabetes

Leave a review

You have to be logged in to leave a review
Your rating :
Would I make this recipe again?
Show Tips

Reviews are a valuable resource: they indicate whether members and their families are happy or not with a recipe. To be useful to other members, reviews should focus on the actual cooking and eating experience related to the recipe being reviewed.

Reviews written by someone who has not actually made or tasted the recipe, comments about other reviewers, other recipes or links to other sites, may be edited or deleted by our staff. Negative reviews are not deleted if the language is appropriate. If you come across an inappropriate review, please contact us.

Reviews

0 Reviews (0 with rating only) 0% would make this recipe again
Sort By: Most Recent | Rating | Most Helpful

My Notes

Show Tips

This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

This website uses cookies to give the best user experience, monitor the site performance, offer social networks features, or display advertisements. By clicking "ACCEPT", you consent to the use of cookies in accordance to our privacy policy.