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Great flavors...
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2 tsp |
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olive oil |
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1 tsp |
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dried
oregano |
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1 large |
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clove of
garlic, minced |
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3 cups |
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diced
tomatoes |
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½ cup |
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sliced green
onions |
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¼ cup |
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chopped
fresh parsley, divided |
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2 Tbs |
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fresh lemon
juice |
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4 cups |
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hot cooked
thin spaghetti (8 ounced uncooked pasta) |
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1 cup |
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crumbled
feta cheese (4 ounces), divided |
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freshly
ground black pepper |
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lemon slices
for garnish, optional |
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green onions
for garnish, optional |
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1 |
Heat oil in a large
nonstick skillet over medium-high heat. Add oregano and
garlic; saute 30 seconds. Add tomatoes, green onions, 2
Tbsp. parsley, and lemon juice; cook 2 minutes or until
thoroughly heated. |
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2 |
Combine tomato
mixture, spaghetti, and ¾ cup cheese; toss gently. Top
with remaining cheese and parsley and serve with pepper. |
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3 |
Garnish with lemon
slices and green onions, if desired. |
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Servings: 4 |
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Yield: Serving Size: 1
1/4 cups |
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Nutrition Facts |
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Amount Per Serving |
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Calories |
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358.88 |
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Calories From Fat (28%) |
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102.15 |
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% Daily Value |
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Total Fat
11.44g |
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18% |
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Saturated Fat 6.11g |
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31% |
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Cholesterol
33.38mg |
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11% |
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Sodium
432.48mg |
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18% |
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Potassium
453.97mg |
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13% |
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Carbohydrates
50.57g |
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17% |
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Dietary Fiber 3.36g |
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13% |
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Sugar 6.01g |
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Sugar Alcohols 0.00g |
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Net Carbohydrates
47.21g |
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Protein
14.02g |
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28% |
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WW Points 7.5 |
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Recipe Source |
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Light |
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