This recipe is a sure shot winner. It’s tasty, healthy, quick and easy!

Serves 2


1 cup whole wheat spaghetti

2 cloves of garlic, crushed

2 tbs olive oil

1 tbs low fat feta cheese

1 tomato (washed and diced)

1 spring onion-chopped

1 tbs mustard

1 tsp salt

1 tsp coarsely ground black pepper

1 tsp chilli flakes (optional)

Chopped parsley


1)  Place the spaghetti in a pot of boiling water and add a tsp of oil. This prevents the pasta from sticking together post draining. Let it cook for about 9 mins and keep stirring occasionally.  (I prefer to partially cover the pot with the lid). If you like the authentic ‘al dente’ pasta then cook for about 6-7 minutes. Drain.

2) Transfer the spaghetti into a dish. Add the feta cheese, garlic, spring onion, tomato and remaining seasonings. Give it a good mix so that the cheese comfortably settles into the pasta. (try using a fork)

3) Next, put the olive oil into a bowl and add the mustard. Give it a good whisk so that the two merge well. (Note: The mustard is optional but i recommend that you try it. It gives the dish a subtle kick and brings out the rest of the flavours). Add to the pasta and mix well. Sprinkle some parsley and grate some parmesan cheese on top. (optional). Serve hot!


Photograph by Sonal Gupta




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