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Mediterranean-Style Spaghetti

Difficulty: Easy

4

Servings

15

Preparation (min)

40

Total (min)

Ingredients

  • 2 cups (500 ml) halved cherry tomatoes
  • 1/2 cup (125 ml) olive oil, divided
  • 1 x 7 oz. pkg (200 g) organic black bean spaghetti (made from 100% black beans)
  • 7 oz. (200 g) coarsely crumbled feta cheese
  • 1/3 cup (80 ml) chopped chives
  • 3/4 cup (180 ml) sliced and drained Kalamata olives
  • Salt and pepper, to taste

Preparation

What a nice surprise to discover this spaghetti made from pulse flour. It’s available in three varieties: black bean, adzuki and edamame. It makes for a nutritious, protein-packed and flavourful dish!

 

  • Preheat oven to 350°F (180°C).
  • On a parchment-lined baking sheet, mix cherry tomatoes with 2 tbsp (30 ml) olive oil. Season to taste with salt and pepper.
  • Bake tomatoes for 30 minutes. Set aside.
  • In the meantime, cook spaghetti in boiling salted water, according to directions on package.
  • Drain pasta and transfer to a serving bowl, along with baked tomatoes, feta cheese, olives and remaining olive oil.
  • Season to taste with salt and pepper, and serve.

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