Light and Healthy Spaghetti with Tomatoes, Kalamata Olives, Feta, and Goat Cheese ~

Tonight we had spaghetti! It's one of our go-to dishes, and I love that there are so many things you can do with spaghetti! This dish is light but full of flavor. The fire roasted tomatoes, kalamata olives, feta, and goat cheese just work so well together for a light meal. The sauce is such a nice change from the heavier marinara. The pasta water helps to thicken what is really a light juice from the tomatoes until all the other ingredients come together.

I use whole wheat pasta most of the time, or even gluten free options. Tonight we had the thin spaghetti, which is also somewhat lighter in texture and so satisfying with this sauce. We like that we are doing something good for us and we don't have to sacrifice on taste! This spaghetti offers 7 g of fiber per serving -- and that's just the pasta! There is additional fiber in the sauce, (4 g) so it is really a good option for adding more fiber into your diet.

This is a super simple week night meal. Serve it with a crusty bread and a salad and it's like going out to a restaurant!

Ingredients ~

• 1 (16 oz.) package of whole wheat thin spaghetti
• 1 can fire roasted tomatoes
• 2 c. gourmet tomato medley, quartered
• ½ c. sliced kalamata olives
• ½ medium sweet onion, diced
• 1 large clove garlic, minced
• 3 T. fresh basil, chopped
• 2 T. fresh oregano, chopped
• 1 T. tomato paste
• sea salt to taste
• cracked pepper
• 2 T. olive oil
• 4 oz. crumbled goat cheese
• 4 oz. crumbled feta cheese
• pasta water

Cook pasta according to directions to al dente. While the pasta is cooking, sauté onion and garlic in olive oil until tender. Add the canned tomatoes and paste. Add the herbs, salt, and pepper. Cook on medium low to let flavors blend. Turn down to low.

When pasta is done, add 2 ladles of water to sauce. Stir and add pasta. Add cheeses and let them melt a minute or two. Serve.