| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Greek |
Greek, Main dish, Pasta |
4 |
Servings |
INGREDIENTS
| 1 |
|
Garlic clove, minced |
| 2 |
tb |
Olive oil |
| 2 |
cn |
(14 1/2-ounce) diced tomatoes with basil, garlic, and oregano |
| 1/2 |
c |
Sliced green onions |
| 1/4 |
c |
Chopped fresh parsley |
| 3 |
tb |
Lemon juice |
| 7 |
oz |
Thin spaghetti, cooked |
| 1 |
c |
Crumbled feta cheese |
| 1 |
cn |
(4-ounce) sliced ripe olives (optional) |
|
|
Garnishes: lemon slices, green onions, fresh parsley sprigs |
INSTRUCTIONS
Saute garlic in hot oil in a large nonstick skillet until tender. Add
tomatoes and next 3 ingredients; saute 2 minutes or until thoroughly
heated. Toss together tomato mixture, pasta, cheese, and, if desired,
olives. Serve immediately. Garnish, if desired.
Posted to MM-Recipes Digest V4 #167 by Julie Bertholf
<jewel1@ix.netcom.com> on Jun 30, 1997
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