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Greek Spaghetti with Tomatoes and Feta
Nb persons: 4
Yield: 1 1/2 cups
Preparation time:
Total time:
Source:
| 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.
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