Summer Pasta with Feta, Cherry Tomatoes, and Konjac Noodles

Ingredients

• 250 g Cherry tomatoes
• 150 g Light feta
• 1 g Salt
• Pasta cooking water (A splash, as needed to blend the sauce and make it smooth.)
• 50 g Dried pasta (The author uses fettuccine.)
• 150 g Konjac noodles (Drained and rinsed; the creator describes them as 0-calorie noodles.)
• Fresh basil (For garnish.)

Steps

1. 1

   Drain the konjac noodles and rinse them thoroughly under running water.

2. 2

   Bring a pot of water to a boil. Add the konjac noodles and leave them in the boiling water for 3 minutes.

3. 3

   Drain the noodles again, rinse them one last time under running water, and set them aside.

4. 4

   Cook the pasta in boiling water according to the package instructions, but drain it one minute before the stated cooking time. Reserve a splash of the cooking water.

5. 5

   While the pasta cooks, blend the cherry tomatoes, light feta, and salt. Add a splash of cooking water to help create a smooth and creamy sauce.

6. 6

   Strain the blended sauce through a sieve to remove the seeds and skins, then transfer it to a frying pan.

7. 7

   Add the drained pasta and konjac noodles to the pan. Cook and toss everything together until the sauce has thickened and coats the pasta well, reaching a more substantial consistency.

8. 8

   Serve immediately and garnish with fresh basil.

Notes

The creator indicates approximately 464 kcal, 50 g of carbohydrates, 37 g of protein, and 14.3 g of fat in total. The nutritional values of the ingredients are estimates and may vary depending on the brand of light feta, pasta, and konjac noodles.

Nutrition per serving

• main
• pasta
• vegetarian
• light
• high-protein
• summer
• quick
• stovetop