Garlic and Chilli Pasta
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Prep Time
10 MINS
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Cook Time
25 MINS
- KCals 488
- Carbs 78G
2 Servings
Ingredients
- 200 g rigatoni
- 120 g cherry tomatoes sliced in half
- low calorie cooking spray
- salt and freshly ground black pepper to taste
- 1 red onion peeled and diced
- 1 red chilli deseeded and diced
- 1 clove garlic peeled and crushed
- 45 g reduced fat feta-style cheese crumbled
- 8 black olives sliced in half
- 10 g fresh basil chopped
Instructions
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Preheat the oven to 220ºC. Cook the pasta according to the packet instructions - this is usually about 10 minutes. Then drain well.
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Place the tomatoes onto a baking tray and spray with low-calorie cooking spray, then season with salt and pepper to taste. Roast for 20 minutes, or until the tomatoes have a slightly wrinkled appearance. Set aside.
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Spray a large frying pan with low-calorie cooking spray and set on a medium heat. Add the onion, chilli, and garlic. Then fry for 8-10 minutes, until softened.
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Add the cooked pasta and roasted tomatoes to the frying pan.
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Sprinkle in half of the crumbled feta-style cheese, and give it a good stir.
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Serve topped with the remaining feta, the olives, and the basil leaves.