Greek Spaghetti with Tomatoes and Feta

recipe
Whip up this twist on traditional spaghetti with classic Greek ingredients like feta cheese, garlic, oregano, and lemon juice. 

Yield:

4 servings (serving size: 1 1/4 cups)

Recipe from

Cooking Light

Nutritional 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

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)

Preparation

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.

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.

Note:

September 1995
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