Greek Spaghetti With Tomatoes And Feta

We are to fear Him: that is, in other words, we are to cherish an awful sense of His infinite grandeur and excellence, corresponding to the revelation He has made of these in His works and Word, inducing a conviction that His favor is the greatest of all blessings, and His disapprobation (disapproval) the greatest of all evils, and manifesting itself in leading us practically to seek His favor as the chief good we can enjoy, and avoid His disapprobation as the most tremendous evil we can be subjected to. Such is the fear which the Christian man ought to cherish and manifest towards God.

John Brown

CATEGORY	CUISINE	TAG	YIELD
Dairy	Greek	Pasta	4	Servings

INGREDIENTS

2	t	Olive oil
1	t	Dried oregano
1		Garlic clove, minced
3	c	Diced tomato
1/2	c	Sliced green onions
1/4	c	Chopped fresh parsley
		divided
2	T	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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