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Greek Spaghetti with Tomatoes and Feta

Yield 4 servings (serving size: 1 1/4 cups)
Whip up this twist on traditional spaghetti with classic Greek ingredients like feta cheese, garlic, oregano, and lemon juice. 

Ingredients

  • 2 teaspoons olive oil
  • 1 teaspoon dried oregano
  • 1 large garlic clove, minced
  • 3 cups diced tomato
  • 1/2 cup sliced green onions
  • 1/4 cup chopped fresh parsley, divided
  • 2 tablespoons lemon juice
  • 4 cups hot cooked thin spaghetti (about 8 ounces uncooked pasta)
  • 1 cup (4 ounces) crumbled feta cheese, divided
  • Freshly ground pepper
  • Lemon slices (optional)
  • Green onions (optional)

Nutrition Information

  • calories 331
  • caloriesfromfat 27 %
  • fat 9.8 g
  • satfat 4.7 g
  • monofat 3.2 g
  • polyfat 1 g
  • protein 12.3 g
  • carbohydrate 49.5 g
  • fiber 4.5 g
  • cholesterol 25 mg
  • iron 3.4 mg
  • sodium 334 mg
  • calcium 179 mg

How to Make It

  1. Heat oil in a large nonstick skillet over medium-high heat. Add oregano and garlic; sauté 30 seconds. Add tomatoes, green onions, 2 tablespoons parsley, and lemon juice; cook 2 minutes or until thoroughly heated.

  2. Combine tomato mixture, spaghetti, and 3/4 cup cheese; toss gently. Top with remaining cheese and parsley, and serve with pepper. Garnish with lemon slices and green onions, if desired.