Simple, easy, and the perfect way to clean out the pantry and fridge. You can make it truly one-pot by skipping roasting the tomatoes and just adding them to the pot before starting the pasta.
TOMATOES: preheat the oven to 450F. Place tomatoes on baking sheet, drizzle with 2 tablespoons EVOO and sprinkle with 1/2 teaspoon sea salt. Roast for 15 minutes, or until tomatoes have softened and caramelized.
PASTA: while the tomatoes are roasting, dump all the pasta ingredients from spaghetti thru water into a dutch oven or heavy pot large enough to ensure the pasta is completely submerged in the broth. Bring to boil over high heat. Once boiling, reduce the heat to keep the mixture at a rapid simmer. Stir frequently to keep pasta from sticking. Simmer for 7 minutes. Add the shrimp or chicken, and scrape the tomatoes from the baking sheet, along with any juices. Continue to simmer for 2-3 minutes more until the shrimp are opaque and the pasta is al dente. Remove from heat, add the feta, and stir/toss until cheese has melted and a creamy sauce forms.
Divide pasta into large bowls and sprinkle with torn basil.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (482g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 637 | ||
Calories from Fat: 284 (45%) | ||
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Amt Per Serving | % DV | |
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Total Fat 31.6g | 42 % | |
Saturated Fat 8.9g | 45 % | |
Monounsaturated Fat 18.1g | ||
Polyunsanturated Fat 3.1g | ||
Cholesterol 33.4mg | 10 % | |
Sodium 2164.4mg | 75 % | |
Potassium 421.5mg | 11 % | |
Total Carbohydrate 68.9g | 20 % | |
Dietary Fiber 4.4g | 17 % | |
Sugars, other 64.5g | ||
Protein 19.2g | 27 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 637
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