Wednesday, September 24, 2008

Greek Spaghetti

yield: 4 servings

2 tsp olive oil
1 tsp oregano
1 garlic clove, minced
3 cups diced tomato
1/2 cup sliced green onions
3 tsp parsley
2 Tbsp lemon juice
4 cups hot cooked spaghetti
1 cup crumbled feta cheese
Black pepper

1. Heat oil in a large nonstick skillet over medium-high heat. Add oregano and garlic; sauté 30 seconds. Add tomato, onions, parsley, and juice; cook 2 minutes or until heated.
2. Combine tomato mixture, spaghetti, and 3/4 cup feta cheese; toss gently. Top with remaining feta and sprinkle with pepper.

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