Greek Spaghetti with Tomatoes and Feta

Greek Spaghetti with Tomatoes and Feta

It's my last free weekend before grad school starts back up, so I am cooking like mad. This Greek Spaghetti Recipe caught my eye due to the italicized banner Quick & Easy. Additionally, it was the Editor's Choice and 4th Place Overall Winner in Cooking Light Five Star Recipes: The Best of 10 Years (1997 Edition). So a lot of recipe experts have already given this one five stars. I find that encouraging. Anything with feta gets an automatic five star vote from me.

Yield 4 servings (1 1/4 cups). Calories, 334, Fat, 9.8g, Fiber 4.8g

-Quick and Easy-

Greek Spaghetti with Tomatoes and Feta

Ingredients

• 2 teaspoons olive oil
• 1 teaspoon dried oregano
• 1 large clove, garlic, 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 (cooked without salt or fat)
• 1 cup (4 ounces) crumbled feta cheese, divided
• Freshly ground pepper

Preparation
1) Prepare Spaghetti according to package instructions.

2) Heat oil in a large nonstick skillet over medium-high heat. Add oregano and garlic, and sauté 30 seconds.

3) Add tomato, onions, 2 tablespoons parsley, and juice. Cook 2 minutes or until heated.

4) Combine tomato mixture, spaghetti, and 3/4 cup cheese. Toss gently.

5) Top with remaining 1/4 cup cheese and 2 tablespoons parsley, and sprinkle with pepper.

This recipe is so good! It is easy and quick as promised, and it just has an amazing savory feta-tomato flavor.  Five stars? You bet!