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Greek Spaghetti with Spinach and Cilantro

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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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