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