Mediterranean Spaghetti With Tomatoes And Feta Recipes

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.

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.

Steps:

• In a large glass or stainless steel bowl, combine the tomatoes, olives, feta, capers, parsley, salt and pepper.
• Cook the spaghetti in salted water until just done, about 12 minutes.
• Drain.
• While spaghetti is cooking, heat olive oil in a medium frying pan over medium-low heat.
• Add the garlic and cook, stirring, for 1 minutes.
• Add the cooked pasta and garlic oil to the tomato mixture and toss.

Steps:

• Heat oil in a large non-stick skillet over medium-high heat.
• Add oregano, mushrooms, green onions and garlic; saute 3 minutes.
• Add tomatoes, tomato sauce, sugar, olives and pepper to taste.
• Simmer 15 minutes.
• Add parsley and red wine vinegar.
• Cook 5 minutes or until thoroughly heated.
• Place sauce on pasta.
• Top with cheese and serve.

Steps:

• Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
• Meanwhile, heat olive oil in a skillet over medium-high heat. Add tomatoes and salt to taste. Cook gently, stirring occasionally, until tomatoes are soft and have released their juices, 5 to 10 minutes.
• Drain the pasta and immediately add to the pan of tomatoes. Reduce heat to low and toss to coat. Add feta cheese, and basil and stir through. Season with salt and pepper. Serve immediately.

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.