Greek Spaghetti
- Number of Servings: 4
Ingredients
8 ozs. Hodgson Mill Whole Wheat Thin Spaghetti1 Tbsp extra virgin olive oil1 medium onion, chopped2 tsp minced garlic1 (14 oz) can Reese Arrtichoke Hearts1 (3.8 oz) can Mario sliced black olives1 tsp dried oregano1/4 cup lemon juice (fresh or bottled)1/3 cup shredded Parmesan cheese3.5 oz. Athenos reduced fat feta cheese, crumbled
Cook pasta according to package directions; drain; set aside.
Heat oil in large skillet. Add onion and garlic, saute over medium heat for about 2 minutes.
Drain artichokes and chop in halves or quarters.
Add olives, oregano and lemon juice to the onion/garlic mixure. Heat for 2 minutes, then add artichokes. Cook an additional minute or two.
Combine pasta, artichoke mixture and cheeses. Toss to coat pasta and serve immediately.
Serving Size: Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user KAYLEIGH0399.
Heat oil in large skillet. Add onion and garlic, saute over medium heat for about 2 minutes.
Drain artichokes and chop in halves or quarters.
Add olives, oregano and lemon juice to the onion/garlic mixure. Heat for 2 minutes, then add artichokes. Cook an additional minute or two.
Combine pasta, artichoke mixture and cheeses. Toss to coat pasta and serve immediately.
Serving Size: Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user KAYLEIGH0399.
Nutritional Info Amount Per Serving
- Calories: 387.6
- Total Fat: 11.0 g
- Cholesterol: 15.8 mg
- Sodium: 949.7 mg
- Total Carbs: 54.6 g
- Dietary Fiber: 10.4 g
- Protein: 14.4 g
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