Greek Spaghetti with Tomatoes and Feta

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Greek Spaghetti w/ Tomatoes & Feta

Yield: 4 servings (1 1/4 cups per serving)

Prep Time: 15 min

Cook Time: 20 min


2 teaspoons olive oil
1 teaspoon dried oregano
1 large clove of garlic, minced
3 cups diced tomatoes
1/2 cup sliced green onions
1/4 cup chopped fresh parsley, divided
2 Tablespoons freshly squeezed lemon juice
4 cups hot cooked thin spaghetti (8-ounces uncooked pasta)
1 cup crumbled feta cheese (4 ounces), divided
freshly ground black pepper
lemon slices for garnish, optional
green onions for garnish, optional


1. Heat oil in a large nonstick skillet over medium-high heat. Add oregano and garlic; saute 30 seconds. Add tomatoes, green onions, 2 Tablespoons parsley, and lemon juice; cook 2 minutes or until thoroughly heated.

2. Combine tomato mixture, spaghetti, and 3/4 cup cheese; toss gently. Top with remaining cheese and parsley and serve with pepper.

3. Garnish with lemon slices and green onions, if desired.


Nutritional Information per serving:
Serving size: 1 1/4 cups
Calories per serving: 359
Fat per serving: 11.44g
Saturated Fat per serving: 6.11g
Sugar per serving: 6g
Fiber per serving: 3.36g
Protein per serving: 14g
Cholesterol per serving: 33.38mg
Carbohydrates per serving: 50.57g

WW POINTS per serving:
Points Plus Program: 9 Old Points Program: 9

Source: (via Cooking Light )

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  • Shannon wrote:

    I love feta and pasta, thanks for sharing this easy and delicious recipe!!!

  • Webbi wrote:

    Thought this sounded awesome- in reality it was bitter from the parsley and had no real flavour. A waste of great ingredients to make a so-so dish. We threw away the left overs.

    • Lori Lange wrote:

      bummer- it’s a Cooking Light recipe, but we enjoyed it!

  • Sandra wrote:

    This is awesome! Looks so tasty!

  • Jan wrote:

    I made this Saturday and it was simply awesome. The flavor was excellent and the recipe is so simple, not a slave maker. I liked the recipe and it will be made again, very, very soon.