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Greek Spaghetti

2 cloves garlic minced
3 tablespoons olive oil
29 ounces tomatoes, canned diced, with basil, garlic, oregano
1/2 cup scallions, spring or green onions
1/4 cup parsley leaves chopped
1 tablespoon lemon juice
12 ounces spaghetti cooked
1 cup feta cheese crumbled
2 1/4 ounces olives ripe, sliced
1 slices lemon
1 x scallions, spring or green onions
1 x parsley sprigs


Saute garlic in hot oil in a large nonstick skillet until tender. Add tomatoes and next 3 ingredients; saute 2 minutes or until thoroughly heated. Toss together tomato mixture, pasta, cheese, and olives. Garnish if desired.

Source: recipeland.com