Greek Pasta With Parsley, Lemon, and Feta |
|
 |
Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
|
Light pasta with lots of flavor. Makes a great summer meal.It came from the Vegetarian Express Lane Cookbook. You may want to add more lemon or feta based on your tastes. The cookbook called for linguine or spaghetti, but I used rotini b/c it holds the ingredients better. You must use fresh parsley! Ingredients:
1 teaspoon salt |
8 -10 ounces rotini pasta (or whatever else you like) |
5 tablespoons olive oil |
1 cup fresh italian parsley, minced |
1 lemon, zest and juice |
1 1/2-2 teaspoons oregano |
fresh ground pepper |
4 ounces feta cheese |
heavy cream |
Directions:
1. Cook noodles according to package directions. Cook them a little bit shorter than what the package recommends b/c they will cook a little more in the pan.
2. Heat oil in a wide skillet. Add parsley, lemon zest and juice, oregano, and pepper. Cook over medium heat to wilt parsley (1-2 minutes). Lower heat to keep ingredients warm.
3. Drain pasta and put it in the skillet with parsley mixture.
4. Crumble in half of the feta. Toss to coat the noodles and cook on low for a couple of minutes until feta begins to melt.
5. Optional: You may want to add a little splash (go slow!) heavy cream to help thicken and just coat the noodles with a little more creaminess.
6. Serve and top with remaining feta. Garnish with lemon slices.
|
|