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white bowl of spaghetti with fresh chopped tomatoes and basil, topped with shaved parmesan
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Simple Garden Spaghetti

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4
Calories 337kcal

Equipment

Ingredients

  • 8 ounces spaghetti
  • 2 tablespoons extra virgin olive oil
  • 8-10 cherry tomatoes quartered
  • 1 tablespoon fresh garlic minced
  • 2 tablespoons fresh basil chiffonade or rough chopped
  • 2 ounces parmesan cheese shaved or grated; omit for dairy free and vegan
  • ¼ teaspoon fine sea salt
  • ¼ teaspoon black pepper

Instructions

  • Boil spaghetti in salted water as directed for al dente. While spaghetti is cooking, use this time to prep tomatoes, basil & garlic. Drain spaghetti in colander and set aside.
  • Heat olive oil in the same pot used for spaghetti. When oil shimmers, add tomatoes. Sauté, stirring occasionally, until tomatoes start to give up their juice. Add garlic and cook a few minutes longer. When juice is starts to evaporate, remove from heat and stir in spaghetti.
  • Season to taste with salt & pepper. Stir in most of the fresh basil and parmesan. Garnish with remaining cheese and basil.
  • Enjoy!

Nutrition

Calories: 337kcal | Carbohydrates: 45g | Protein: 13g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 10mg | Sodium: 380mg | Potassium: 214mg | Fiber: 2g | Sugar: 2g | Vitamin A: 330IU | Vitamin C: 8mg | Calcium: 187mg | Iron: 1mg