Sunday, May 24, 2009

Recipe: Greek-Inspired Feta Tomato Pasta

feta was on sale at the market this week so i got a nice-sized chunk. found this recipe online (old reliable "Cooking Light Magazine"). i think i might swap basil for the parsley 'cause basil is so very in season right now... we'll see how it goes...
********************************
Greek Spaghetti with Tomatoes and Feta

Yield

4 servings (serving size: 1 1/4 cups)

Ingredients

  • 2 teaspoons olive oil
  • 1 teaspoon dried oregano
  • 1 large garlic clove, 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 (about 8 ounces uncooked pasta)
  • 1 cup (4 ounces) crumbled feta cheese, divided
  • Freshly ground pepper
  • Lemon slices (optional)
  • Green onions (optional)

Preparation

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

Combine tomato mixture, spaghetti, and 3/4 cup cheese; toss gently. Top with remaining cheese and parsley, and serve with pepper. Garnish with lemon slices and green onions, if desired.

Nutritional Information

Calories: 331 (27% from fat)
Fat: 9.8g (sat 4.7g,mono 3.2g,poly 1g)
Protein: 12.3g
Carbohydrate: 49.5g
Fiber: 4.5g
Cholesterol: 25mg
Iron: 3.4mg
Sodium: 334mg
Calcium: 179mg
Cooking Light, SEPTEMBER 1995

2 comments:

Kimmy said...

This is great. Two things I love, red sauce and feta, but never thought to put together. I am totally eating this tonight!
Thanks!

HerbyN said...

let me know how it goes after you give it a try...