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Rosemary and Chilli Spaghetti with Crumbled Fetta

Rosemary and Chilli Spaghetti with Crumbled Fetta
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Ingredients

1 tbsp oil
2 tsp McCORMICK Rosemary Leaves
1 fresh chilli, sliced
3 cloves fresh garlic, peeled and sliced
2 x 400g cans  salt reduced tomatoes, diced
3 cups  spaghetti, cooked
2 tbsp capers
100g low salt fetta cheese

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Method untested

Prep Time: 5 minutes
Cooking Time: 30 minutes
Serves: 4

1. Heat oil in a large frying pan fry rosemary, chilli and garlic for 1 minute, add in the tomato and turn heat to low.

 

2. Simmer gently for 20 minutes.

 

3. Stir through the spaghetti and let simmer for a further 5 minutes.

 

4. Sprinkle with capers and crumbled fetta and serve.

 

 

Nutrition per serve: 1365 kilojoules (326 calories), 13g fat (including 6g saturated fat), 39g carbohydrate (including 7g sugars), 5g fibre and 140mg sodium

 





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Series: Celebrity MasterChef 2009

Segment:

Chef: McCORMICK

Tags: Pasta, Vegetarian

Rating:


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