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Greek   -   Greek Spaghetti With Tomatoes And Feta   adapted from Cooking Light, Sept,95

  • 2 Teaspoons olive oil
  • 1 Teaspoon dried oregano
  • 8 Ounces Mushrooms -- sliced
  • 1 Large garlic clove -- minced
  • 1 Can Tomato Sauce
  • 1 Can tomatoes -- diced
  • 1/2 Cup green onions -- sliced
  • 1/2 Cup fresh parsley -- divided
  • 2 Tablespoons lemon juice
  • 4 Cups cooked thin spaghetti
  • 1 Cup feta cheese -- crumbled
  • fresh ground pepper
Directions Heat oil in a large non-stick skillet over medium-high heat. Add oregano, green onions, mushrooms and garlic; saute 3 minutes. Add tomatoes, tomato sauce and pepper. Simmer 10 minutes. Add parsley, and lemon juice; cook 5 minutes or until thoroughly heated.
Place sauce on pasta. Top with cheese and serve.
Serves 4
Time to Make 0:00

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