Greek spaghetti with spinach and cilantro
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Clove garlic; minced | |
| ½ | cup | Chopped green onions; plus some to garnish |
| 29 | ounces | Stewed red ripe tomatoes; Italian seasoned |
| 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 |
| Lemon wedges | ||
| Diced green onion | ||
| Freshly ground black pepper; to serve | ||
| 2 | teaspoons | Extra virgin olive oil; optional |
| 4 | teaspoons | Fresh lemon juice |
Directions
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