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🍝 Pasta with Tomatoes, Feta and Chili

550 kcal · 30 min · 4 servings

Ingredients

• 20 g Parsley (1 bunch)
• 250 g Cherry tomatoes
• 1 Garlic clove
• 1 Red chili pepper
• 1 Lemon
• 500 g Whole wheat spaghetti
• Salt
• 2 tbsp Olive oil
• 1 tsp Coconut blossom sugar
• 100 g Feta

Instructions

1. 1. Wash the parsley and shake it dry.
2. 2. Pluck the leaves from the stems.
3. 3. Roughly chop the parsley leaves.
4. 4. Wash the tomatoes.
5. 5. Halve the tomatoes as desired.
6. 6. Peel the garlic cloves.
7. 7. Wash the chili pepper.
8. 8. Remove the stem and seeds from the chili.
9. 9. Finely chop the chili.
10. 10. Squeeze the lemon.
11. 11. Cook the pasta in boiling salted water until al dente, according to the package instructions.
12. 12. Heat the oil in a large pan.
13. 13. Press the garlic into the hot pan.
14. 14. Add the chopped chili and the tomatoes.
15. 15. Sauté the mixture over medium heat for 2 to 3 minutes.
16. 16. Sprinkle the coconut blossom sugar over it.
17. 17. Drain the pasta.
18. 18. Add the pasta to the seasoned oil in the pan.
19. 19. Drizzle the pasta with the lemon juice.
20. 20. Toss everything well.
21. 21. Season with salt to taste.
22. 22. Plate the pasta onto four dishes.
23. 23. Sprinkle the pasta with the chopped parsley.
24. 24. Crumble the feta cheese over the top.
25. 25. Serve immediately.

Nutrition per serving

• kcal: 550
• Protein: 22 g · Fett/Fat: 14 g · Carbs: 81 g