Recipe: It's-Greek-To-Me Spaghetti

IT'S-GREEK-TO-ME SPAGHETTI

4 cups water
1 (28 ounce) can crushed tomatoes in tomato puree
1 large onion, chopped
2 cloves garlic, minced
2 teaspoons dried oregano
1 teaspoon lemon pepper
1 (16 ounce) package thin spaghetti, uncooked
1 (10 ounce) package frozen chopped spinach, thawed (do not drain)
1 (4 ounce) package feta cheese, crumbled (for serving)
1 (2 1/4 ounce) can sliced ripe olives, drained (for serving)

In large saucepan or Dutch oven, combine 4 cups water, tomatoes, onion, garlic, and seasonings; bring to a boil over medium-high heat.

Break spaghetti into thirds; stir into sauce until coated. Reduce heat and simmer for 10 minutes, stirring frequently.

Stir in spinach; cook for 3 to 5 minutes or until pasta is al dente.

Place in serving bowl. Sprinkle feta and olives over top.

Makes 8 servings
Source: Recipe magazine: Everybody Cooks, Dierbergs Family Markets, March 1996