Tuesday, November 20, 2007

Greek Spaghetti with Tomatoes and Feta

I had something different planned for dinner tonight, but my grocery store was out of tofu when I went shopping last week, so I've had to do a bit of rearranging to accomodate that. It was either this or grilled pizzas, but we don't really have any pizza toppings, so that made the choice pretty easy to narrow down. Plus this has been good every time we've had it. I just wish we had some good bread to go with it, but you couldn't pay me to go to the store today or tomorrow--that's why I went last Friday and stocked up for this week and next!

Greek Spaghetti with Tomatoes and Feta
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)

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.


Can I just toot my own horn and say I love my blog because I make so many different things, this gives me a way to go back and see what I've made?! I was scrolling through August's recipes the other day and kept saying, "Oh I forgot about that!"

Anyway, I don't think I have green onions, so I'll either use regular onions or just skip them because I hate chopping onions.

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