Greek Spaghetti
CATEGORIES
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 -- (8 ounces uncooked pasta)
  • 1 cup crumbled Feta cheese -- (4 ounces) divided
  • Freshly ground pepper
  • Lemon slices -- (optional)
  • Green onions -- (optional)
DIRECTIONS
  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.