Greek Spaghetti with Tomatoes and Feta

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

  • 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

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.
Greek Spaghetti with Tomatoes and Feta
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!