1 Garlic clove, minced
2 tbsp Olive oil
2 can (14 1/2-ounce) diced tomatoes with basil, garlic, and oregano
1/2 cup Sliced green onions
1/4 cup Chopped fresh parsley
3 tbsp Lemon juice
7 oz Thin spaghetti, cooked
1 cup Crumbled feta cheese
1 can (4-ounce) sliced ripe olives (optional)
Garnishes: lemon slices, green onions, fresh parsley sprigs
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Saute garlic in hot oil in a large nonstick skillet until tender. Add tomatoes and next 3 ingredients; saute 2 minutes or until thoroughly heated. Toss together tomato mixture, pasta, cheese, and, if desired, olives. Serve immediately. Garnish, if desired.
Posted to MM-Recipes Digest V4 #167 by Julie Bertholf <jewel1@ix.netcom.com> on Jun 30, 1997
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