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Nutrition Facts
Serving Size 1 (256g) Recipe makes 4 servings
Calories 366
Calories from Fat 106		(29%)
Amount Per Serving		%DV
	Total Fat 11.9g	18%
	Saturated Fat 6.2g	30%
	Monounsaturated Fat 3.6g
	Polyunsaturated Fat 1.2g
	Trans Fat 0.0g
Cholesterol 33mg		11%
Sodium 434mg		18%
Potassium 529mg		15%
Total Carbohydrate 47.6g		15%
	Dietary Fiber 2.2g	8%
	Sugars 5.6g
Protein 18.3g		36%
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Spaghetti with Tomatoes and Feta

Recipe #54915 | 25 min | 20 min prep | add private note

⁽²⁰⁾ RATE IT NOW Print Recipe

By: HeatherDiane
Feb 26, 2003

An easy, fast, meal with ingredients you usually have on hand. Tastes even better the next day. (Weight Watchers - 7 points. Serving size about 1 1/4 cups.) From a WW cookbook.

SERVES 4 (change servings and units)

Ingredients

2 teaspoons olive oil
1 teaspoon dried oregano
1 clove garlic, minced
3 cups diced tomatoes
1/2 cup sliced green onion
1/4 cup chopped fresh parsley, divided (I usually subsitute dried parsley)
2 tablespoons lemon juice
8 ounces thin spaghetti, cooked (about 4 cups cooked)
1 cup crumbled feta cheese

Directions

1
Heat oil in a large nonstick skillet over medium high heat.
2
Add oregano and garlic, and saute 30 seconds.
3
Add tomato, green onions, 2 tablespoons parsley, and lemon juice; cook 2 minutes or until heated.
4
Combine tomato mixture, spaghetti, and 3/4 cup cheese, toss gently.
5
Top with remaining 1/4 cup cheese and 2 tablespoons parsley, and sprinkle with pepper, if desired.
6
Serve at room temperature or store in a an airtight container in refrigerator.

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Featured Reviews for This Recipe

From: Chicagoland Chef du Jour

On Nov 24, 2009

oh YUM! This was FABULOUS! Our daughter came home for the holiday and informed us she no longer eats meat, fish etc. Swell. I was scrambling ot find something the whole family could eat and hit upon this winner! I did add less green onions, 2 T EVOO, used a 15oz can of diced tomatoes and Rigatoni. Because of the Greek influence of the dish I decided to add Kalamata olives, and artichoke hearts in oil. It was so good we ate it all! Thanks for sharing this fab dinner recipe HeatherDiane!

0 people found this review helpful

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From: Chef #516371

On May 21, 2009

This recipe is AMAZING! It was so easy to make and tweak to my liking. Not that I did anything much different... just left out the onions and used some Greek seasoning in place of the Oregano because I didn't have any. It was simpl and different at the same time. Thank you!

0 people found this review helpful

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From: Barbasol

On Jul 7, 2003

I am on a feta fetish now, and this hit the spot. Yes, it is also good cold. Instead of the lemon juice, I added Balsamic Vinegar....kicks it up a little!! Very easy to prepare, can't wait for the fresh garden tomatoes to try this again!! Very tasty. thank you!!

6 people found this review helpful

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From: Peko

On Jun 25, 2006

Lovely and simple. I suggest adding the garlic at the end of step 3 though - all of mine burned within 10 seconds on medium heat instead of medium high as recipe calls for.

3 people found this review helpful

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