Greek Spaghetti
This pasta dish is extra delicious at the end of summer when tomatoes are at thier freshest!
Prep time:
Cook time:
Serving size: 4
Calories per serving: 224
Ingredients:
Cook time:
Serving size: 4
Calories per serving: 224
6 ounces uncooked thin spaghetti
1 teaspoon dried oregano
1 garlic clove, minced
2 teaspoons olive oil
3 cups chopped seeded plum tomatoes
1/2 cup sliced green onions
1/4 cup minced fresh parsley, divided
2 tablespoons minced fresh basil
2 tablespoons lemon juice
1 cup (4 ounces) crumbled feta cheese, divided
1/2 teaspoon salt
1/8 teaspoon pepper
Directions:
Cook pasta according to package directions. In a nonstick skillet, saute oregano and garlic in oil for 1 minute or until garlic is tender. Add the tomatoes, green onions, 2 tablespoons parsley, basil and lemon juice; cook and stir for 2 minutes or until heated through. Remove from the heat.
Drain spaghetti and add to tomato mixture. Add 3/4 cup feta cheese, salt and pepper; toss to combine. Transfer to serving plates. Sprinkle with remaining feta and parsley. Serve immediately.
Source: tasteofhome.com
Drain spaghetti and add to tomato mixture. Add 3/4 cup feta cheese, salt and pepper; toss to combine. Transfer to serving plates. Sprinkle with remaining feta and parsley. Serve immediately.
Source: tasteofhome.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
