GREEK PASTA WITH PARSLEY, LEMON, AND FETA
Light pasta with lots of flavor. Makes a great summer meal.It came from the Vegetarian Express Lane Cookbook. You may want to add more lemon or feta based on your tastes. The cookbook called for linguine or spaghetti, but I used rotini b/c it holds the ingredients better. You must use fresh parsley!
Provided by ABQ Kat
Categories Greek
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Cook noodles according to package directions. Cook them a little bit shorter than what the package recommends b/c they will cook a little more in the pan.
- Heat oil in a wide skillet. Add parsley, lemon zest and juice, oregano, and pepper. Cook over medium heat to wilt parsley (1-2 minutes). Lower heat to keep ingredients warm.
- Drain pasta and put it in the skillet with parsley mixture.
- Crumble in half of the feta. Toss to coat the noodles and cook on low for a couple of minutes until feta begins to melt.
- Optional: You may want to add a little splash (go slow!) heavy cream to help thicken and just coat the noodles with a little more creaminess.
- Serve and top with remaining feta. Garnish with lemon slices.
Nutrition Facts : Calories 451.2, Fat 24.3, SaturatedFat 7, Cholesterol 26.8, Sodium 929.2, Carbohydrate 47.7, Fiber 3.6, Sugar 2.4, Protein 12.5
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