| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Greek |
Eat-lf, Entreé |
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 |
T |
Chopped fresh cilantro |
| 3 |
T |
Fresh lemon juice, or more |
| 8 |
oz |
Angel hair pasta, cooked |
| 4 |
T |
Feta cheese, cut in 1/4" |
|
|
dice |
|
|
Lemon wedges |
|
|
Diced green onion |
|
|
Freshly ground black pepper |
|
|
to serve |
| 2 |
t |
Extra virgin olive oil |
|
|
optional |
| 4 |
t |
Fresh lemon juice |
INSTRUCTIONS
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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