Recipe - Greek Spaghetti With Spinach And Cilantro

1 Clove garlic; minced
One half cup Chopped green onions; plus
some to garnish
29 ounce Stewed red ripe tomatoes;
Italian seasoned
Lemon zest; to taste
1 cup Chopped fresh spinach
2 tablespoon Chopped fresh cilantro
3 tablespoon Fresh lemon juice; or more
8 ounce Angel hair pasta; cooked
4 tablespoon Feta cheese; cut in 1/4"
dice

GARNISHES
Lemon wedges
Diced green onion
Freshly ground black pepper;
to serve
2 teaspoon Extra virgin olive oil;
optional
4 teaspoon Fresh lemon juice

PANTRY : French Feta, fine dice or crumbled; 2 (14 1/2ounce) cans minced
tomatoes with basil, garlic, and oregano (stewed or recipe recipe); Reserve
the Juice to 'sweat' the garlic and onion.

Cook garlic in 1 to 2 tablespoons of the reserved tomato juice; add onion
and more tomato juice and cook for about 2 minutes. Add tomatoes, lemon
zest, and the chopped spinach and cilantro. Reduce heat and cover for 2 to
3 minutes or until thoroughly heated. Add the drained pasta; stir to blend.
Add feta and stir. Serve immediately, garnish if desired. Assorted melon is
a good accompaniment.

Makes 4 servings. ref pathfinder's southern living recipes: "Pasta"
kitpatH/mc 8/17/97

We liked the additional oil and fresh lemon juice and fresh pepper. Per
Serving: 423 cals, 10.2 g fat, 21.2% cff.

Recipe by: Southern Living online Posted to Digest eatlf.v097.n208 by
KitPATh phannema@wizard.ucr.edu on Aug 17, 1997