Greek Spaghetti with Tomatoes and Feta
A bright, quick pasta tossed with tomatoes, lemon, herbs, and salty feta for an easy weeknight meal.
Equipment
- large nonstick skillet
- Pot for pasta
- Colander
- Measuring Spoons
- Measuring Cups
- Knife
- Cutting Board
Ingredients
- 2 teaspoons olive oil
- 1 teaspoon dried oregano
- 1 large garlic clove minced
- 3 cups diced tomatoes
- 1/2 cup green onions sliced
- 1/4 cup fresh parsley chopped, divided
- 2 tablespoons fresh lemon juice freshly squeezed
- 8 ounces thin spaghetti uncooked (yields about 4 cups hot cooked)
- 4 ounces feta cheese crumbled, divided (about 1 cup)
- freshly ground black pepper to taste
- lemon slices for garnish (optional)
- thinly sliced green onion for garnish (optional)
Instructions
- Bring a large pot of salted water to a boil and cook 8 ounces thin spaghetti according to package directions until al dente; drain and reserve.
- Heat 2 teaspoons olive oil in a large nonstick skillet over medium-high heat.
- Add 1 teaspoon dried oregano and 1 minced garlic clove to the skillet and sauté about 30 seconds until fragrant.
- Add 3 cups diced tomatoes, 1/2 cup sliced green onions, 2 tablespoons lemon juice, and half of the chopped parsley; cook about 2 minutes until heated through.
- Combine the tomato mixture with the cooked spaghetti in the skillet or a large bowl, then gently toss in 3/4 cup (about 3 ounces) crumbled feta until evenly distributed.
- Top the pasta with the remaining feta and the remaining chopped parsley, season with freshly ground black pepper to taste, and toss lightly before serving.
- Garnish each serving with lemon slices and additional thinly sliced green onion if desired.
Notes
- Use ripe tomatoes for the best flavor.
- Reserve some pasta cooking water to loosen the sauce if needed.
- Feta can be adjusted to taste for saltiness.
- Serve immediately for best texture.