I had a few extra cherry tomatoes lying around, so I thought I’d put them to good use! Here's a super simple VEGETARIAN SPAGHETTI RECIPE that you can make in less than 30 minutes!
2 pounds ripe cherry tomatoes
3 tsp minced garlic
2-3 tsp sea salt (more or less depending on your liking)
2 tsp garlic powder
4-5 tbsp minced basil leaves
Black pepper to taste
2 tbsp extra virgin olive oil
1 box of your favorite pasta
Heat oil in a 12-inch skillet over medium-high.
Add garlic, and sauté for about 1 minute.
Add tomatoes, pepper, and garlic powder to skillet, and cook for 20 minutes covered. (Stir occasionally)
Remove from heat and mash tomatoes with spoon. (This should be easy to do after they have been fully cooked)
Serve with your favorite pasta! (I used Barilla veggie spaghetti noodles)
Serving Size: 1/4 of sauce + 3oz noodles
Calories: 375
Sugar: 14g
Sodium: 568mg
Fat: 2g
Saturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 79g
Fiber: 10g
Protein: 15g
Cholesterol: 0mg