Greek spaghetti with spinach and cilantro

Yield: 4 Servings

Measure Ingredient
1 \N Clove garlic; minced
½ cup Chopped green onions; plus some to garnish
29 ounces Stewed red ripe tomatoes; Italian seasoned
\N \N Lemon zest; to taste
1 cup Chopped fresh spinach
2 tablespoons Chopped fresh cilantro
3 tablespoons Fresh lemon juice; or more
8 ounces Angel hair pasta; cooked
4 tablespoons Feta cheese; cut in 1/4\" dice
\N \N Lemon wedges
\N \N Diced green onion
\N \N Freshly ground black pepper; to serve
2 teaspoons Extra virgin olive oil; optional
4 teaspoons Fresh lemon juice

GARNISHES

PANTRY : French Feta, fine dice or crumbled; 2 (14½-ounce) cans diced tomatoes with basil, garlic, and oregano (stewed or recipe recipe); Reserve the Juice to 'sweat' the garlic and onion.

Cook garlic in 1 to 2 tablespoons of the reserved tomato juice; add onion and more tomato juice and cook for about 2 minutes. Add tomatoes, lemon zest, and the chopped spinach and cilantro. Reduce heat and cover for 2 to 3 minutes or until thoroughly heated. Add the drained pasta; stir to blend.

Add feta and stir. Serve immediately, garnish if desired. Assorted melon is a good accompaniment.

Makes 4 servings. ref pathfinder's southern living recipes: "Pasta" kitpatH/mc 8/17/97

We liked the additional oil and fresh lemon juice and fresh pepper. Per Serving: 423 cals, 10⅕ g fat, 21⅕% cff.

Recipe by: Southern Living online Posted to Digest eat-lf.v097.n208 by KitPATh <phannema@...> on Aug 17, 1997

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