Tomato spaghetti
Tomato spaghetti
473kcal Per person
15g Protein
68g Carbs
16g Fat
9g Fiber
Ingredients
- 3 ounces spaghetti, whole wheat (84 g)
- 1 clove garlic (5 g)
- ¼ onion
- 15 cherry tomatoes
- 1 tablespoon olive oil (15 ml)
- 1 cup water (237 ml)
- 1 cube vegetable bouillon
- 1 tablespoon balsamic vinegar (15 ml)
- 1 teaspoon oregano, dried (2 g)
- ½ teaspoon thyme, dried (1 g)
Preparing this recipe
- Cook the pasta according to the instructions on the package.
- Mince the garlic, slice the onion and halve the cherry tomatoes.
- Heat olive oil in a pan. Sauté the onion for 3-4 minutes, then add the garlic and cook for another minute.
- Add the cherry tomatoes, water, bouillon cube, balsamic vinegar, oregano, thyme, salt and pepper. Let it simmer for 5-7 minutes.
- Add the spaghettie to the sauce and mix well. Season with salt and pepper to taste.
Tip van FitChef
1. Mix in some dried basil and chili flakes into the sauce.
2. Serve with some fresh basil leaves.
