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Halloumi & Olive Spaghetti

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Halloumi & Olive Spaghetti

Course: Dinner, Lunch
Cuisine: American, Mediterranean
Keyword: vegetarian
Calorie: 400-500, Under 500
Protein: 21-30g, Over 20g
Fiber: 5-10g
Servings: 2 servings
Calories: 474kcal


  • 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)


  • 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!


  • 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.


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

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