Greek Spaghetti with Tomatoes and Feta

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* Exported from MasterCook *

 

Greek Spaghetti With Tomatoes and Feta

 

Recipe By : Cooking Light, Sept. 1995, page 77

Serving Size : 4 Preparation Time :0:21

Categories : Pasta

 

Amount Measure Ingredient -- Preparation Method

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2 teaspoons olive oil

1 teaspoon dried oregano

1 large garlic clove -- minced

3 cups diced tomato

1/2 cup sliced green onions

1/4 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)

 

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).

 

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

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 1405 0 0 0 0 0