This Mediterranean pasta recipe is named after famous Greek Philosopher, Plato. With it's amazingly salty and succulent calamata olives, and feta cheese, this recipe makes one helluva Plato Spaghetti.
Ingredients 1 teaspoon olive oil salty and succulent calamata olives, and feta cheese, this recipe makes one helluva Plato Spaghetti
Sautee the garlic and oregano in olive oil for 30 seconds. Add the tomato, olives, lemon juice, 3/4 of the parsley, and green onions, and cook over medium heat for 2 minutes.
½ teaspoon dried oregano
1 clove garlic, minced
3 juicy tomotoes, diced into large pieces
½ cup scallions (green onions), chopped
¼ cup chopped fresh parsley
¼ cup calamata olives, cut in half
Juice of one lemon
4 ounces uncooked spaghetti
2 ounces reduced fat crumbled feta cheese
Ground fresh pepper
Coarse Salt
This recipe makes TWO servings.
Cooking Instructions:
Cook spaghetti according to package directions.
Strain the pasta. Add the pasta to the tomato mixture and toss. Add feta cheese and the remainder of the parsley. Toss.
Divide into two servings.
