Greek Spaghetti With Tomatoes and Feta (9 PTS)

Recipe Ingredients

2 teaspoons	10ml	Olive oil
1 teaspoon	5ml	Dried oregano
1 teaspoon	5ml	Garlic clove - minced (large)
3 cups	187g / 6.6oz	Diced tomato
1/2 cup	31g / 1.1oz	Sliced green onions
1/4 cup	36g / 1.3oz	Chopped fresh parsley - divided
2 tablespoons	30ml	Lemon juice
4 cups	948ml	Hot cooked thin spaghetti (8 ounces
		Uncooked pasta)
1 cup	146g / 5.1oz	Crumbled feta cheese - (4 ounces) divided
		Freshly ground pepper
		Lemon slices - (optional)
		Green onions - (optional)

Recipe Instructions

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 3/4 cup cheese; toss gently. Top

with remaining cheese and parsley, and serve with pepper. Yield: 4

servings (serving size: 1-1/4 cups).

Serving Ideas : Garnish with lemon slices and green onions, if desired.

Posted to: pointstowardsuccess

MC Formatted by Mary [[email protected]]

Source:
Cooking Light, Sep, 1995

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.