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...
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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