Mediterranean Spaghetti With Tomatoes And Feta Recipes

SPAGHETTI WITH TOMATOES AND FETA

Steps:

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

MEDITERRANEAN SPAGHETTI WITH TOMATOES AND FETA

Steps:

• Heat oil in large non-stick skillet over medium-high heat.
• Add oregano and garlic and Saute 30 seconds.
• Add tomatoes, green onions, 2 tablespoons parsley and lemon juice.
• Cook 2 minutes or until thoroughly heated.
• Combine tomato mixture, spaghetti and 3/4 cup cheese; toss gently in the pan to warm everything together.
• Top with remaining cheese and parsley. Serve with fresh gound pepper.

MEDITERRANEAN SPAGHETTI

Steps:

• Preheat oven to 375 degrees.
• Heat large nonstick skillet over medium high heat. Brown beef until no longer pink.
• Drain.
• Saute onions, oregano and garlic for 5 minutes.
• Add wine through tomatoes (7 ingredients), and bring to a boil.
• Reduce heat, and simmer 10 minutes or until thick.
• Combine flour, milk, and 1/4 tsp. nutmeg in medium saucepan and bring to boil.
• Reduce heat, and cook for 7 minutes or until thick, stirring constantly.
• Remove milk mixture from heat. Stir in feta cheese, half of Parmesan cheese and eggs.
• Sprinkle half the bread crumbs into a 2 large professional-size baking pans coated with cooking spray.
• Place half of the cooked spaghetti into the 2 pans, top with half th e beef mixture and then half of the cheese sauce. Repeat layers.
• Combine other half of Parmesan cheese and bread crumbs and sprinkle over the top of pans.
• Bake at 375 for 30 minutes or until golden brown (about 1 hour if recipe is made ahead). Let stand for 10 minutes before serving.
• I found it cuts well into squares for serving. Wonderful aroma, very tasty. This recipe was used successfully by a church group.

PENZEY'S PASTA WITH SPINACH, TOMATOES, & FETA

Steps:

• Bring 2 quarts of water to boil in a large pot.
• Meanwhile, heat the olive oil over medium heat in a large skillet or shallow saucepan. Add onions and cook for 5 minutes to soften, stirring to prevent browning. Add the garlic, diced tomatoes, and oregano. Cook for about 10 minutes and add the chopped spinach. Cook for another 5-10 minutes until the spinach has softened and the flavors developed. Add salt & pepper to taste.
• When the sauce is nearly done (about the time you add the spinach), cook the linguine according to the package directions.
• Drain the pasta and place servings on individual plates. Spoon sauce on top. Sprinkle with feta and serve immediately.