Greek spaghetti with tomatoes and feta
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | teaspoons | Olive oil |
| 1 | teaspoon | Dried oregano |
| 1 | large | Garlic clove, minced |
| 3 | cups | Diced tomato |
| ½ | cup | Sliced green onions |
| ¼ | cup | Chopped fresh parsley, divided |
| 2 | tablespoons | Lemon juice |
| 4 | cups | Hot cooked thin spaghetti (8 ounces uncooked pasta) |
| 1 | cup | Crumbled feta cheese, (4 ounces) divided |
| Freshly ground pepper | ||
| Lemon slices, (optional) | ||
| Green onions, (optional) | ||
Directions
Heat oil in a large nonstick skillet over medium-high heat. Add oregano and garlic; saute 30 seconds. Add tomatoes, green onions, 2 tablespoons parsley, and lemon juice; cook 2 minutes or until thoroughly heated.
Combine tomato mixture, spaghetti, and ¾ cup cheese; toss gently. Top with remaining cheese and parsley, and serve with pepper. Yield: 4 servings (serving size: 1-¼ cups).
Per serving: 445 Calories; 10g Fat (20% calories from fat); 16g Protein; 73g Carbohydrate; 25mg Cholesterol; 338mg Sodium Serving Ideas : Garnish with lemon slices and green onions, if desired.
Recipe by: Cooking Light, Sept. 1995, page 77 Posted to MC-Recipe Digest V1 #447 by igor@... on Jan 28, 1997.