Print Options

Back to Greek Spaghetti >

Include these items:

Taste of Home Logo

Greek Spaghetti

Greek Spaghetti
"Out of all our recipes for pasta, this simple meatless main dish is our favorite," writes Christa and Holley Hageman from Telford, Pennsylvania. "We can hardly wait for summer to arrive so we can use our garden-fresh tomatoes and minced basil in this recipe." The entree's Mediterranean flair comes from feta cheese, oregano, olive oil and lemon.
4 ServingsPrep/Total Time: 30 min.

Ingredients

  • 6 ounces uncooked thin spaghetti
  • 1 teaspoon dried oregano
  • 1 garlic clove, minced
  • 2 teaspoons olive oil
  • 3 cups chopped seeded plum tomatoes
  • 1/2 cup sliced green onions
  • 1/4 cup minced fresh parsley, divided
  • 2 tablespoons minced fresh basil
  • 2 tablespoons lemon juice
  • 1 cup (4 ounces) crumbled feta cheese, divided
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper

Directions

  • Cook pasta according to package directions. In a nonstick skillet,
  • saute oregano and garlic in oil for 1 minute or until garlic is
  • tender. Add the tomatoes, green onions, 2 tablespoons parsley, basil
  • and lemon juice; cook and stir for 2 minutes or until heated
  • through. Remove from the heat.
  • Drain spaghetti and add to tomato mixture. Add 3/4 cup feta cheese,
  • salt and pepper; toss to combine. Transfer to serving plates.
  • Sprinkle with remaining feta and parsley. Serve immediately. Yield:
  • 4 servings.
© Taste of Home 2013

2 of 2

Greek Spaghetti (continued)

Nutrition Facts: One serving (1-1/2 cups) equals 311 calories, 10 g fat (5 g saturated fat), 25 mg cholesterol, 628 mg sodium, 50 g carbohydrate, 5 g fiber, 12 g protein. Diabetic Exchanges: 3 starch, 1 lean meat, 1 vegetable, 1 fat.
© Taste of Home 2013