Recipe - Spinach And Feta Pasta

1 pound Thin spaghetti; or any pasta
shape
10 ounce Frozen chopped spinach;
thawed and drained, reserve
the drained liquid
4 Cloves garlic; minced
4 ounce Feta cheese
1 Fresh tomato; chopped
1 teaspoon Dried oregano
2 teaspoon Red pepper flakes; or to
taste *
One half Lemon; juiced
2 teaspoon Olive oil
Water from drained spinach;
or vegetable broth

* Caution: we like very hot and spicy foods. This was moderately spicy to
our tastes. You can always add more peppers at the table (like my husband
did).

Cook the pasta to al dente. Drain.

While the pasta is cooking, saute the garlic in the olive oil in a large
skillet. Add the dried oregano and chopped tomato. When the tomato is soft,
add the thawed spinach. Mix the drained pasta with the vegetables in the
skillet.

Add the lemon juice and liquid from the spinach (or broth or water) as
needed to keep the pasta wellmoistened. Toss in the feta cheese.

Serve immediately (if possible). My husband was very late arriving home, so
I held the meal on the stove top for an hour. Keep adding liquid, as
needed, if you don't serve the dish immediately.

Per serving: 550 Calories; 11g Fat (17% calories from fat); 21g Protein;
94g Carbohydrate; 25mg Cholesterol; 382mg Sodium Food Exchanges: 5 1/2
Starch/Bread; One half Lean Meat; 1 Vegetable; 1 One half Fat

NOTES : If you prefer the feta to remain in chunks, add it to the pasta
just before serving. If you like it melted, cover the pan and keep it over
mediumlow heat for a few minutes after adding the feta. Stir frequently.

Recipe by: Ellen C. Rakes ellen@elekta.com

Posted to EATLF Digest by "Ellen C." ellen@brakes.elekta.com on Jul 7,
1999, converted by MM_Buster v2.0l.