Greek Spaghetti with Tomatoes and Feta

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

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 331
  • Calories from fat: 27%
  • Fat: 9.8g
  • Saturated fat: 4.7g
  • Monounsaturated fat: 3.2g
  • Polyunsaturated fat: 1g
  • Protein: 12.3g
  • Carbohydrate: 49.5g
  • Fiber: 4.5g
  • Cholesterol: 25mg
  • Iron: 3.4mg
  • Sodium: 334mg
  • Calcium: 179mg

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

  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Greek Spaghetti with Tomatoes and Feta Recipe at a Glance

More Recipes Like This

advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy