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| Greek Spaghetti With Tomatoes And Feta Recipe |
Category: Grains / Pasta
Rating:
N/A
Servings: 4
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Ingredients
2 teaspoon olive oil
1 teaspoon dried oregano
1 large garlic clove, minced
3 cup diced tomato
1/2 cup sliced green onions
1/4 cup chopped fresh parsley, divided
2 tablespoon lemon juice
4 cup hot cooked thin spaghetti (8 ounces; uncooked pasta)
1 cup crumbled feta cheese, (4 ounces) di; vided
1 freshly ground pepper
1 lemon slices, (optional)
1 green onions, (optional)
Cooking 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 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).
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
pasta
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