Spaghetti with Tomatoes and Feta |
|
 |
Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 4 |
|
An easy, fast, meal with ingredients you usually have on hand. Tastes even better the next day. (Weight Watchers - 7 points. Serving size about 1 1/4 cups.) From a WW cookbook. 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 |
Directions:
1. Heat oil in a large nonstick skillet over medium high heat.
2. Add oregano and garlic, and saute 30 seconds.
3. Add tomato, green onions, 2 tablespoons parsley, and lemon juice; cook 2 minutes or until heated.
4. Combine tomato mixture, spaghetti, and 3/4 cup cheese, toss gently.
5. Top with remaining 1/4 cup cheese and 2 tablespoons parsley, and sprinkle with pepper, if desired.
6. Serve at room temperature or store in a an airtight container in refrigerator.
|
|