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Spaghetti with Tomatoes, Capers, Mint & Parsley
This light, summer, Mediterranean pasta dish was created and blogged on our trip to Greece. With a glass of chilled white wine, you can imagine you're looking out at the ocean from the cliffs of Santorini!
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 8
Calories: 411 kcal
Course:
Main Course
Cuisine:
Mediterranean
Ingredients
- 1 pound Spaghetti
- 1/2 cup extra virgin olive oil
- 1 head garlic (peeled and chopped)
- 1/3 cup capers
- 4 pints cherry tomatoes (halved)
- salt and pepper
- 1 cup white wine
- 1 bunch parsley (about 1 1/2 cups, chopped)
- 1 bunch mint (about 1 1/2 cups, chopped)
- 1 lemon (zested and juiced)
Instructions
- Bring a large pot of salted water to a boil, and cook the spaghetti according to the package instructions. Meanwhile, heat the olive oil in a large skillet over medium heat. Add the garlic and cook for 2-3 minutes until fragrant.
- Add the capers and cherry tomatoes, and season with salt and pepper. Bring the heat up to medium high and cook for a minute. Add the white wine and bring to a simmer. Cook for another 2 minutes. Stir in the parsley, mint, lemon zest, and juice. Toss in the pasta until everything is well incorporated. Serve!
Cup of Yum
Nutrition Information
Calories
411kcal
(21%)
Carbohydrates
56g
(19%)
Protein
10g
(20%)
Fat
15g
(23%)
Saturated Fat
2g
(10%)
Sodium
674mg
(28%)
Potassium
736mg
(21%)
Fiber
4g
(16%)
Sugar
8g
(16%)
Vitamin A
1788IU
(36%)
Vitamin C
72mg
(80%)
Calcium
63mg
(6%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 411
% Daily Value*
| Calories | 411kcal | 21% |
| Carbohydrates | 56g | 19% |
| Protein | 10g | 20% |
| Fat | 15g | 23% |
| Saturated Fat | 2g | 10% |
| Sodium | 674mg | 28% |
| Potassium | 736mg | 16% |
| Fiber | 4g | 16% |
| Sugar | 8g | 16% |
| Vitamin A | 1788IU | 36% |
| Vitamin C | 72mg | 80% |
| Calcium | 63mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.