Name Basil Spaghetti & Cherry Tomatoes

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  • Serves: 2
  • Complexity: medium
  • kcal: 3 Sins on Green, 23 Sins on Original
  • Origin: Italian
Basil Spaghetti & Cherry Tomatoes

Ingredients

  • 227g/8 oz dried spaghetti
  • 170g/6 oz red cherry tomatoes
  • 170g/6 oz yellow cherry tomatoes
  • 2 level tbsp very low fat natural Greek yogurt
  • 1 garlic clove, crushed
  • 4 spring onions, chopped
  • 1 bunch fresh basil leaves, torn
  • salt & ground black pepper
  • 1 tbsp olive oil

Cook the spaghetti according to the packet instructions. Drain and transfer to a serving bowl. Finely chop 57g/2 oz of both the red and yellow cherry tomatoes and place into a bowl. Add the yogurt, garlic, spring onions, half of the basil leaves and mix well, seasoning to taste. Stir the yogurt mixture into the spaghetti. Cut the remaining tomatoes in half. Pour the oil into a frying pan and cook the tomatoes for 1-2 minutes until they are warm but have not lost their shape. Stir in the remaining basil leaves and season to taste. Spoon the warmed tomatoes on top of the spaghetti before serving.

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