Black Pepper and Parmesan Spaghetti with Garlic and Thyme Tomatoes
A quick and tasty pasta dish of spaghetti flavoured with black pepper and tossed with herbs and fresh veggies.
Also in these categories:
NutritionPer Serving
- Calories370
- Carbs58g
- Protein16g
- Fat6.4g
- Saturates3.2g
- Sugars9.2g
Your dishes
You’re amazing, look at the Black Pepper and Parmesan Spaghetti with Garlic and Thyme Tomatoes dishes you’ve made…
For the full list of ingredients and comprehensive instructions, please see the recipe card below. Before you scroll, there’s important stuff in the blurb!
A simple dinner of pasta in black pepper and salty parmesan, tossed with our favourite Mediterranean flavours. Roasted garlic and fresh thyme are fragrant and add lots of flavour with minimum fuss!
It’s so easy to make, and hard to believe that a dish with so few ingredients can taste so good. It’s the perfect choice for a light dinner when you don’t fancy spending a long time chopping and prepping.
It’s also suitable for freezing so it can be made even more convenient. Why not cook a batch and pop the extra portions in the fridge for a speedy dinner or lunch on demand?
What diets is this Black Pepper and Parmesan Spaghetti with Garlic and Thyme Tomatoes suitable for?
This Black Pepper and Parmesan Spaghetti with Garlic and Thyme Tomatoes recipe is suitable for vegetarian diets, but do check the Parmesan cheese is vegetarian.
It can be made gluten free as long as you swap out the following ingredients for gluten free versions;
- Pasta
Please make sure to double or triple check all of your ingredients if you’re cooking for people with allergies.
Do you need any special ingredients to make Black Pepper and Parmesan Spaghetti with Garlic and Thyme Tomatoes?
Nope! We’ve used ingredients that can easily be found in the supermarket. If you’re cooking for vegetarians, be extra careful with Parmesan as many varieties aren’t suitable for veggies.
Hints & Tips
Below we added some of our communities most common hints and tips. We hope you find them useful.
Send us a Hint or Tip
We love hearing from you, submit any tips or tricks you have for this dish and we’ll review them and add some of them here. Just click here.
SEND US a HINT & TIP, Or QUOTE for this recipe
THANKS
we have your picture
The process
- Check
Now we have your Hint & tip
we’ll check them over. - Review We’ll review your Hint & Tip, and see if its suitable to use on the website.
Your details
- Name: %name%
- Recipe: %recipeName%
YOUR HINTS & TIPS
Your “QUOTE”
SWAG!
Due to the large number of submissions we recieve we’re afraid we’ll only inform you if we use it on the Recipe page - then we’ll send you some swag…
(Please remember others may of had the same idea as you!)
‘Nice filling dinner, popular with all the family’
How many calories are in this Black Pepper and Parmesan Spaghetti with Garlic and Thyme Tomatoes?
There are 370 calories per portion in this Black Pepper and Parmesan Spaghetti with Garlic and Thyme Tomatoes, which means it falls into our Everyday Light category.
This Black Pepper and Parmesan Spaghetti with Garlic and Thyme Tomatoes is perfect if you’re following a calorie controlled diet, and fits well with any one of the major diet plans such as Weight Watchers.
As a guide, an average man needs around 2,500kcal (10,500kJ) a day to maintain a healthy body weight. For an average woman, that figure is around 2,000kcal (8,400kJ) a day. Obviously, if your goal is to lose weight then you might want to adjust these slightly! You can read more about these recommendations on the NHS website.
Step 1
Bring a pan of salted water to the boil and cook the spaghetti according to the packet instructions.
Step 2
While the spaghetti is cooking, spray the frying pan with low calorie cooking spray and set on a medium heat.
Step 3
Gently fry the onions for 2 minutes until they start to soften, then add garlic, black pepper, thyme and the cherry tomatoes. Cook for another 2 minutes until the tomatoes are beginning to soften.
Step 4
Add the balsamic vinegar to the tomatoes and continue cooking for a further 2 minutes, then turn down heat and keep warm until spaghetti is cooked.
Step 5
When spaghetti is cooked, drain and add to the tomato mixture making sure to mix well.
Step 6
Season with salt and more black pepper if needed.
Step 7
Sprinkle with the grated Parmesan and serve.
What could I serve with this Black Pepper and Parmesan Spaghetti with Garlic and Thyme Tomatoes?
You could try serving with your favourite Mediterranean inspired sides on the table for everyone to share!
How do you know when Black Pepper and Parmesan Spaghetti with Garlic and Thyme Tomatoes is cooked?
You should cook this Black Pepper and Parmesan Spaghetti with Garlic and Thyme Tomatoes until the vegetables are tender and the pasta is fully cooked. This will take around 15 minutes in total.
Standard advice here in the UK is to cook food until it has reached 70°C and stayed at that temperature for 2 minutes. This is to keep your family safe.
How long can you keep Black Pepper and Parmesan Spaghetti with Garlic and Thyme Tomatoes in the fridge?
Once you’ve put it out, ideally you should eat it within 4 hours.
If you allow any leftovers to cool, make sure to refrigerate in a container with a lid and chill. You can keep leftovers of Black Pepper and Parmesan Spaghetti with Garlic and Thyme Tomatoes in the fridge for 3 days or so.
Can I freeze Black Pepper and Parmesan Spaghetti with Garlic and Thyme Tomatoes?
Yes you can! This recipe can be frozen, but please remember to do the following;
- Freeze it as soon as it is cold enough.
- Use a container or bag that is suitable for freezing.
Don’t forget to add a label with what it is, and on what date you put it in the freezer!
How do I reheat Black Pepper and Parmesan Spaghetti with Garlic and Thyme Tomatoes?
From chilled: Place in a microwave proof container with loosely fitting lid and heat for 4-7 minutes until piping hot. You may need to add a tablespoon of water as pasta can dry out a little when reheated.
From frozen: Allow to defrost, and heat covered in the microwave for 3-5 minutes then stir. Cook for a further 5-7 minutes until piping hot.
ORDER Our NEW cookbook Air Fryer NOW
Black Pepper and Parmesan Spaghetti with Garlic and Thyme Tomatoes
A quick and tasty pasta dish of spaghetti flavoured with black pepper and tossed with herbs and fresh veggies.
-
Prep Time
5 MINS
-
Cook Time
15 MINS
- KCals 370
- Carbs 58G
Instructions
- Bring a pan of salted water to the boil and cook the spaghetti according to the packet instructions.
- While the spaghetti is cooking, spray the frying pan with low calorie cooking spray and set on a medium heat.
- Gently fry the onions for 2 minutes until they start to soften, then add garlic, black pepper, thyme and the cherry tomatoes. Cook for another 2 minutes until the tomatoes are beginning to soften.
- Add the balsamic vinegar to the tomatoes and continue cooking for a further 2 minutes, then turn down heat and keep warm until spaghetti is cooked.
- When spaghetti is cooked, drain and add to the tomato mixture making sure to mix well.
- Season with salt and more black pepper if needed.
- Sprinkle with the grated Parmesan and serve.
Looking for Slimming World Syns or Weight Watchers (WW) Points?
With ever-changing plans and point calculations, we have made the decision to remove WW Points from the website - referring to your individual plan or advice from your consultant is always going to give the most accurate results.
—
We agreed with Slimming World to remove their trademarked terms from our website
Recipe notes
Love this Black Pepper and Parmesan Spaghetti with Garlic and Thyme Tomatoes recipe? Tag us!
4 comments
See what others have to say
KatieFriday 7th June 2024
Hi. Could I portion this up and have for lunches over 4 days?? Thank you x
HollyMonday 17th June 2024
Hey Katie, you can separate into portions and keep this recipe in the fridge for up to 3 days and reheat from chilled or it can be frozen too. Hope that helps!
Natasha KateWednesday 8th June 2022
Hello, could I replace the cherry tomatoes with a can of chopped tomatoes? Thank you 🙂
SharonWednesday 8th June 2022
Hi Natasha, we wouldn’t recommend this as cherry tomatoes have a more concentrated flavour and sweetness that add one of the main flavours to this dish. If you’d still like to try it with tinned tomatoes we’d suggest draining off the tomato juice and just using the tomato pieces otherwise the dish will be too wet.Use good quality tomatoes as some cheaper brands can be quite acidic and you may find you need to add a pinch of sweetener or sugar too. Hope this helps!
Join the conversation
Comment or ask our advice