GREEK SPAGHETTI WITH TOMATOES AND FETA
Adapted from: Cooking Light, Sept,95
Servings: 4
2 teaspoons olive oil
8 ounces mushrooms, sliced
1/2 cup green onions, sliced
1 large garlic clove, minced
1 teaspoon dried oregano
1 (16 oz) can tomatoes, diced
1 (8 oz) can tomato sauce
fresh ground pepper
1/2 cup chopped fresh parsley
2 tablespoons lemon juice
TO SERVE:
4 cups cooked thin spaghetti
1 cup feta cheese, crumbled
Heat oil in a large non-stick skillet over medium-high heat. Add mushrooms, green onions, garlic and oregano; saute 3 minutes.
Add tomatoes, tomato sauce, and pepper. Simmer 10 minutes.
Add parsley, and lemon juice; cook 5 minutes or until thoroughly heated.
TO SERVE:
Place sauce on pasta. Top with cheese and serve.
Adapted from: Cooking Light, Sept,95
Servings: 4
2 teaspoons olive oil
8 ounces mushrooms, sliced
1/2 cup green onions, sliced
1 large garlic clove, minced
1 teaspoon dried oregano
1 (16 oz) can tomatoes, diced
1 (8 oz) can tomato sauce
fresh ground pepper
1/2 cup chopped fresh parsley
2 tablespoons lemon juice
TO SERVE:
4 cups cooked thin spaghetti
1 cup feta cheese, crumbled
Heat oil in a large non-stick skillet over medium-high heat. Add mushrooms, green onions, garlic and oregano; saute 3 minutes.
Add tomatoes, tomato sauce, and pepper. Simmer 10 minutes.
Add parsley, and lemon juice; cook 5 minutes or until thoroughly heated.
TO SERVE:
Place sauce on pasta. Top with cheese and serve.
MsgID: 3134460
Shared by: Gladys/PR
In reply to: Recipe: International Recipes (20)
Board: Daily Recipe Swap at Recipelink.com
Shared by: Gladys/PR
In reply to: Recipe: International Recipes (20)
Board: Daily Recipe Swap at Recipelink.com
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