Halloumi & Olive Spaghetti
Servings: 2 servings
Calories: 474kcal
Ingredients
- 4 ozs Whole Wheat Spaghetti
- 1/2 cup Water (reserved from cooking pasta)
- 4 ozs Halloumi (sliced)
- 1 cup Diced Tomatoes (from the can, with juices)
- Sea Salt & Black Pepper (to taste)
- 1/4 cup Green Olives (pitted, halved)
- 2 tbsps Parsley (chopped)
Instructions
- Cook the pasta according to the package directions. Reserve pasta water and drain.
- Warm a pan over medium-high heat. Cook the halloumi slices until golden brown, about one to two minutes per side. Remove and set aside.
- In the same pan, add the tomatoes, salt, and pepper. Let simmer on low heat for about five minutes. Add the olives, cooked pasta, and pasta water. Stir and toss to combine.
- Divide the pasta evenly between plates. Top with parsley and halloumi. Enjoy!
Notes
Leftovers
Refrigerate in an airtight container for up to three days.Serving Size
One serving is equal to approximately 1 1/2 cups.More Flavor
Add bell peppers and mushrooms.Additional Toppings
Parmesan cheese and/or basil leaves.Gluten-Free
Use gluten-free pasta instead.
Nutrition
Calories: 474kcal | Carbohydrates: 47g | Protein: 23g | Fat: 22g | Cholesterol: 50mg | Sodium: 862mg | Fiber: 7g | Sugar: 5g | Vitamin A: 875IU | Vitamin C: 17mg | Calcium: 568mg | Iron: 4mg
