Greek Spaghetti

By JJCR

Ingredients

• 6 oz. uncooked thin spaghetti
• 1 tsp. dried oregano
• 1 garlic clove, minced
• 2 tsp. olive oil
• 3 cups chopped seeded plum tomatoes
• 1/2 cup sliced green onions
• 1/4 cup minced fresh parsley, divided
• 2 tbsp. minced fresh basil
• 2 tbsp. lemon juice
• 1 cup (4 oz.) crumbled feta cheese, divided
• 1/2 tsp. salt
• 1/8 tsp. pepper

Preparation

Step 1

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 tbsp. 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. Yield: 4 servings.


TASTE OF HOME.COM