Greek Feta and Tomato Pasta
Recipe courtesy of Family Circle Magazine
1/2 pound thin spaghetti
1/4 cup extra virgin olive oil
1 small onion, chopped
3 cloves garlic, chopped
4 fresh plum tomatoes, cored and chopped (I used one 14.5 oz can of Muir Glen Organic fire roasted diced tomatoes.)
1 teaspoon dried oregano
1/2 teaspoon salt
1/3 cup dry white wine
4 ounces feta cheese, crumbled
1/8 teaspoon cracked black pepper
Bring 4 quarts water to a boil and lightly salt. Prepare spaghetti following package directions. Remove 1/4 cup of the cooking water and reserve; drain pasta.
Meanwhile, heat olive oil in large skillet over medium heat. Add onion and cook 3 minutes, stirring occasionally. Add garlic and cook for 1 minute, stirring so garlic does not burn. Stir in tomatoes, oregano and 1/2 teaspoon salt. Cook for 2 minutes. Add wine and cook for 1 minute. Add feta cheese, spaghetti and reserved water and toss with pepper. Serve immediately.
Tuesday, October 30, 2007
Gotta be quick!
Since I'm not a very speedy runner, I usually don't have a lot of time after my runs left to fix a good dinner before we head off to a basketball game or a wrestling meet. I found the answer to my prayers at Sweetnick's, a wonderful food blog you should all check out. Greek Feta and Tomato Pasta is the perfect solution. Quick and tasty with lots of carbs to fuel that next long run! I can have this dish put together and ready to go before the angel hair pasta has finished cooking. You can't beat that. I think the drive-thru at McDonald's even takes longer! Even my carnivores don't complain that it doesn't contain meat. That makes a vegetarian mom really happy!