Ingredients
Equipment
Method
- Bring a large pot of salted water to a boil and cook the spaghetti according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the finely chopped garlic and sauté until golden brown.
- Add the halved cherry tomatoes and cook for about 5-7 minutes, until softened and juicy.
- Toss in the black olives and lemon zest, season with salt and pepper, and let simmer for 2-3 minutes.
- Add the drained spaghetti to the skillet and toss to coat with the sauce.
- Crumble the feta cheese over the top and sprinkle with chopped fresh basil before serving.
Nutrition
Calories: 490kcalCarbohydrates: 65gProtein: 14gFat: 18gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 30mgSodium: 400mgPotassium: 500mgFiber: 3gSugar: 2gVitamin A: 10IUVitamin C: 15mgCalcium: 8mgIron: 15mg
Notes
High-quality olive oil enhances flavors; don’t skimp on it.
Ensure spaghetti is cooked al dente for the best texture.
Feel free to add more vegetables, like bell peppers or zucchini, for extra nutrition and color.
Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat with a little olive oil or water to maintain moisture. Enjoy it cold too; flavors can intensify after a day or two!
Ensure spaghetti is cooked al dente for the best texture.
Feel free to add more vegetables, like bell peppers or zucchini, for extra nutrition and color.
Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat with a little olive oil or water to maintain moisture. Enjoy it cold too; flavors can intensify after a day or two!
Tried this recipe?Let us know how it was!