Title: Greek Spaghetti with Spinach and Cilantro
Categories: Entree Eat
Yield: 4 Servings

1		Clove garlic; minced
1/2	c	Chopped green onions; plus some to garnish
29	oz	Stewed red ripe tomatoes; italian seasoned
		Lemon zest; to taste
1	c	Chopped fresh spinach
2	tb	Chopped fresh cilantro
3	tb	Fresh lemon juice; or more
8	oz	Angel hair pasta; cooked
4	tb	Feta cheese; cut in 1/4" dice
		Garnishes:
		Lemon wedges
		Diced green onion
		Freshly ground black pepper; to serve
2	ts	Extra virgin olive oil; optional
4	ts	Fresh lemon juice

PANTRY : French Feta, fine dice or crumbled; 2 (14 1/2-ounce) cans diced tomatoes with basil, garlic, and oregano (stewed or recipe recipe); Reserve the Juice to 'sweat' the garlic and onion.

Cook garlic in 1 to 2 tablespoons of the reserved tomato juice; add onion and more tomato juice and cook for about 2 minutes. Add tomatoes, lemon zest, and the chopped spinach and cilantro. Reduce heat and cover for 2 to 3 minutes or until thoroughly heated. Add the drained pasta; stir to blend. Add feta and stir. Serve immediately, garnish if desired. Assorted melon is a good accompaniment.

Makes 4 servings. ref pathfinder's southern living recipes: "Pasta" kitpatH/mc 8/17/97

We liked the additional oil and fresh lemon juice and fresh pepper. Per Serving: 423 cals, 10. 2 g fat, 21. 2% cff.

Posted to MM-Recipes Digest V4 #6

Recipe by: Southern Living online

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