Directions:
- Cook spaghetti according to package directions.
- Meanwhile, in a large serving bowl, combine the tomatoes, cheese, basil, olives, vinegar, salt and pepper.
- Drain spaghetti, add to tomato mixture and toss to combine.
- In a small nonstick skillet over medium heat, cook garlic in oil until tender. Pour over spaghetti mixture, toss to coat.
- Tip: Serve with crusty bread and melon, or alongside eggplant parmesian.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 167.48 Kcal (701 kJ) | ||
| Calories from fat | 82.89 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.21g | 14% | |
|---|---|---|---|
| Cholesterol | 27.22mg | 9% | |
| Sodium | 470.58mg | 20% | |
| Potassium | 334.33mg | 7% | |
| Total Carbs | 9.65g | 3% | |
| Sugars | 4.38g | 18% | |
| Dietary Fiber | 1.48g | 6% | |
| Protein | 12.03g | 24% | |
| Vitamin C | 16.9mg | 28% | |
| Iron | 0.3mg | 2% | |
| Calcium | 356.6mg | 36% | |
| Amount Per 100 g | |||
| Calories | 96.92 Kcal (406 kJ) | ||
| Calories from fat | 47.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.33g | 14% | |
|---|---|---|---|
| Cholesterol | 15.75mg | 9% | |
| Sodium | 272.32mg | 20% | |
| Potassium | 193.48mg | 7% | |
| Total Carbs | 5.58g | 3% | |
| Sugars | 2.53g | 18% | |
| Dietary Fiber | 0.86g | 6% | |
| Protein | 6.96g | 24% | |
| Vitamin C | 9.8mg | 28% | |
| Iron | 0.2mg | 2% | |
| Calcium | 206.4mg | 36% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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