2 tsp Olive oil
1 tsp Dried oregano
1 large Garlic clove, minced
3 cup Diced tomato
1/2 cup Sliced green onions
1/4 cup Chopped fresh parsley, divided
2 tbsp Lemon juice
4 cup Hot cooked thin spaghetti (8 ounces uncooked pasta)
1 cup Crumbled feta cheese, (4 ounces) divided
Freshly ground pepper
Lemon slices, (optional)
Green onions, (optional)
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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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