Sun-Blushed Tomato and Shallot Spaghetti

A quick vegetarian pasta dish featuring sun-blushed tomatoes, shallots, garlic, and fresh herbs tossed with lemon juice and white wine.

Vegetarian Healthy Quick Italian Pasta

Estimated Nutrition

Calories

542.1

kcal / serving

1084.2 kcal total

Carbs

72.9g

per serving

145.8 g total

Fat

21.1g

per serving

42.1 g total

Protein

14.3g

per serving

28.5 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Fruits

0.5

piece

Lemon Juice

juice only

piece

Lemon

cut into wedges, to garnish

GrainsCereals

250

Spaghetti

fresh, cooked

Liquids

White Wine

splash

NutsSeeds

clove

Garlic

finely chopped

handful

Chives

fresh, chopped

handful

Parsley

fresh, chopped

handful

Basil

fresh, chopped

OilsFats

Olive Oil

Vegetables

0.5

piece

Shallot

finely chopped

125

Sun-Blushed Tomatoes

chopped

Method

Heat olive oil in a large frying pan and fry chopped shallots for two minutes.

Add garlic and cook for one minute.

Add 125g chopped tomatoes and white wine, then cook for four minutes until softened.

Stir in chopped herbs, lemon juice, and 250g cooked spaghetti.

Mix well to coat the pasta and transfer to a serving bowl.

Garnish with lemon wedges to serve.