Recipe - Greek Spaghetti With Tomatoes And Feta

2 teaspoon Olive oil
1 teaspoon Dried oregano
1 lg Garlic clove, minced
3 cup Diced tomato
One half cup Sliced green onions
One fourth cup Chopped fresh parsley,
divided
2 tablespoon Lemon juice
4 cup 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)

Heat oil in a large nonstick skillet over mediumhigh heat. Add oregano and
garlic; saute 30 seconds. Add tomatoes, green onions, 2 tablespoons
parsley, and lemon juice; cook 2 minutes or until thoroughly heated.

Combine tomato mixture, spaghetti, and Three fourths cup cheese; toss gently. Top
with remaining cheese and parsley, and serve with pepper. Yield: 4 servings
(serving size: 1One fourth cups).

Per serving: 445 Calories; 10g Fat (20% calories from fat); 16g Protein;
73g Carbohydrate; 25mg Cholesterol; 338mg Sodium

Serving Ideas : Garnish with lemon slices and green onions, if desired.

Recipe by: Cooking Light, Sept. 1995, page 77

Posted to MCRecipe Digest V1 #447 by igor@digex.net on Jan 28, 1997.