An oldie but goodie

I hate it when I completely forget about a recipe that we love. I used to make this pasta almost once a week, because it was so easy, inexpensive, and delicious. It’s one of Justin’s favorites, and I think that has to do with the lemon juice and the feta.

I think this recipe was originally adapted from Cooking Light magazine, and it was actually a shrimp dish. And it probably had different pasta. Anyhow, here’s my version.

Greek Pasta

• 8 ounces whole wheat penne
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 2 (14 1/2-ounce) cans diced tomatoes
• 1/2 cup chopped fresh Italian parsley
• Juice of 1 lemon
• Salt and freshly ground black pepper to taste
• 1/2 cup crumbled feta cheese

Cook pasta in salted boiling water according to package directions. Drain and keep warm.

Meanwhile, heat olive oil in a large skillet over medium heat. Add garlic and saute 1 minute; add tomatoes, parsley, lemon juice, salt, and pepper and simmer 10 minutes.

Spoon tomato sauce over pasta and sprinkle with feta.

Makes 4 servings.

Source: poco-cocoa.