| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Greek | Entree, Eat-lf | 4 | Servings |
INGREDIENTS
| 1 | Clove garlic; minced | |
| 1/2 | c | Chopped green onions; plus some to garnish |
| 29 | oz | Stewed red ripe tomatoes; Italian seasoned |
| Lemon zest; to taste | ||
| 1 | c | Chopped fresh spinach |
| 2 | tb | Chopped fresh cilantro |
| 3 | tb | Fresh lemon juice; or more |
| 8 | oz | Angel hair pasta; cooked |
| 4 | tb | Feta cheese; cut in 1/4" dice |
| Lemon wedges | ||
| Diced green onion | ||
| Freshly ground black pepper; to serve | ||
| 2 | ts | Extra virgin olive oil; optional |
| 4 | ts | Fresh lemon juice |
INSTRUCTIONS
GARNISHES PANTRY : French Feta, fine dice or crumbled; 2 (14 1/2-ounce) cans diced tomatoes with basil, garlic, and oregano (stewed or recipe recipe); Reserve the Juice to 'sweat' the garlic and onion. Cook garlic in 1 to 2 tablespoons of the reserved tomato juice; add onion and more tomato juice and cook for about 2 minutes. Add tomatoes, lemon zest, and the chopped spinach and cilantro. Reduce heat and cover for 2 to 3 minutes or until thoroughly heated. Add the drained pasta; stir to blend. Add feta and stir. Serve immediately, garnish if desired. Assorted melon is a good accompaniment. Makes 4 servings. ref pathfinder's southern living recipes: "Pasta" kitpatH/mc 8/17/97 We liked the additional oil and fresh lemon juice and fresh pepper. Per Serving: 423 cals, 10.2 g fat, 21.2% cff. Recipe by: Southern Living online Posted to Digest eat-lf.v097.n208 by KitPATh <phannema@wizard.ucr.edu> on Aug 17, 1997
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