Spaghetti With Tomatoes And Feta - cooking recipe

Ingredients
    2 teaspoons olive oil
    1 teaspoon dried oregano
    1 clove garlic, minced
    3 cups diced tomatoes
    1/2 cup sliced green onion
    1/4 cup chopped fresh parsley, divided (I usually subsitute dried parsley)
    2 tablespoons lemon juice
    8 ounces thin spaghetti, cooked (about 4 cups cooked)
    1 cup crumbled feta cheese
Preparation
    Heat oil in a large nonstick skillet over medium high heat.
    Add oregano and garlic, and saute 30 seconds.
    Add tomato, green onions, 2 tablespoons parsley, and lemon juice; cook 2 minutes or until heated.
    Combine tomato mixture, spaghetti, and 3/4 cup cheese, toss gently.
    Top with remaining 1/4 cup cheese and 2 tablespoons parsley, and sprinkle with pepper, if desired.
    Serve at room temperature or store in a an airtight container in refrigerator.

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