Name: Greek Spaghetti with Tomatoes and Feta
Ingredients: 2 ts Olive oil; 1 ts Dried oregano; 1 lg Garlic clove, minced; 3 c Diced tomato; 1/2 c Sliced green onions; 1/4 c Chopped fresh parsley, divided; 2 tb Lemon juice; 4 c Hot cooked thin spaghetti (8 ounces uncooked pasta); 1 c Crumbled feta cheese, (4 ounces) divided; Freshly ground pepper; Lemon slices, (optional); Green onions, (optional)

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CATEGORY	CUISINE	TAG	YIELD
Dairy	Greek	Pasta	4	Servings

INGREDIENTS

2	ts	Olive oil
1	ts	Dried oregano
1	lg	Garlic clove, minced
3	c	Diced tomato
1/2	c	Sliced green onions
1/4	c	Chopped fresh parsley, divided
2	tb	Lemon juice
4	c	Hot cooked thin spaghetti (8 ounces uncooked pasta)
1	c	Crumbled feta cheese, (4 ounces) divided
		Freshly ground pepper
		Lemon slices, (optional)
		Green onions, (optional)

INSTRUCTIONS

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).
Per serving: 445 Calories; 10g Fat (20% calories from fat); 16g Protein;
73g Carbohydrate; 25mg Cholesterol; 338mg Sodium
Serving Ideas : Garnish with lemon slices and green onions, if desired.
Recipe by: Cooking Light, Sept. 1995, page 77
Posted to MC-Recipe Digest V1 #447 by igor@digex.net on Jan 28, 1997.

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