| 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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