Greek Spaghetti

1 pound cooked spaghetti, held warm
1/4 cup olive oil
4 cloves garlic, crushed
4 green onions, sliced thin
1 cup cherry tomatoes, split in half and seeded
1 handful coarsely chopped fresh spinach
1 cup crumbled feta cheese
1 tablespoon oregano
Salt and pepper, to taste
1/4 pound butter

Place the cooked spaghetti in the bowl you are going to serve it in. Heat a sauté pan and quickly sautéin the olive oil the garlic followed by the green onions and then the cherry tomatoes. Lastly, add thespinach and as soon as the spinach is cooked - this only takes a few seconds - pour the whole thingover the spaghetti.
Sprinkle the feta cheese and oregano over the spaghetti and toss like a salad.
Season with salt andpepper. Add the butter to the pan you used for sautéing and brown it. Do not burn it, just brown it.Then drizzle over the spaghetti and enjoy.

SPAGHETTI CARBONARA LITE

Makes: 4 Servings

1 lb Spaghetti or Thin Spaghetti, uncooked
6oz turkey bacon, finely chopped
3 cloves garlic, minced
2/3 cup dry white wine
1 cup egg substitute
1/3 cup parsley chopped
1/3 cup grated Parmesan cheese
salt and freshly ground pepper to taste

1. Prepare pasta according to package directions.
2. While pasta is cooking, cook the bacon and garlic in a small saute pan over medium-low heat until the garlic is aromatic and the bacon is lightly browned, about 3 to 4 minutes.
3. Add the wine, increase heat, bring the wine to a boil and cook for 5 minutes.
4. Stir in the egg substitute and the parsley.
5. When pasta is done, drain it well and add it immediately to the bacon mixture. Add parmesan cheese and toss quickly.
6. Season with salt and freshly ground pepper and serve.

ITALIAN MEATBALLS AND SPAGHETTI

Makes: 8 servings

Ingredients:
1 lb ground meat
2 tbsp plain dry bread crumbs
1 egg
½ cup onion, chopped
1 tbsp vegetable oil
1 can (15 oz) tomato sauce
1 can (14.5 oz) whole tomatoes, undrained and crushed
1 tbsp grated Parmesan cheese
salt
pepper
1 can (6 oz) tomato paste
1 ½ tsp basil
1 ½ tsp sugar
½ tsp garlic powder
½ tsp oregano
2 tbsp grated Parmesan cheese
hot cooked spaghetti

Directions:
1. In a bowl, combine ground beef, bread crumbs and egg.
2. Bake at 375 F for 25 minutes on cookie sheet, or large baking dish. Drain.
3. In a large saucepan, saute onions in oil until tender.
4. Stir in remaining ingredients except cheese and spaghetti.
5. Simmer while meatballs bake.
6. Add drained meatballs to pan; simmer, covered, for 20 minutes.
7. Stir in cheese and serve over spaghetti.

SPINACH SPAGHETTI

Makes: 4 Servings

1 lb Thin Spaghetti, Linguine or vermicelli, uncooked
1 10-oz package frozen spinach, thawed
1 10-oz package fat-free cream cheese
½ cup skim milk
1 tbsp red wine vinegar
1 tsp chicken bouillon granules
½ tsp dried Italian herbs

1. Cook pasta according to package directions.
2. Drain spinach well. Squeeze out excess liquid.
3. Combine spinach and remaining ingredients in electric blender or food processor until smooth.
4. Transfer to a saucepan, heat through
5. When pasta is done, drain well.
6. Toss sauce with pasta.
7. Serve immediately.

SPAGHETTI - ZUCCHINI & ARTICHOKE

Makes: 4 Servings

Ingredients:
1 lb Spaghetti uncooked
2 tsp vegetable oil
2 medium onions, thinly sliced
1 carrot, shredded
2 medium zucchini, coarsely grated
8½ oz can artichoke hearts, drained and quartered
2 tsp garlic powder
1 tsp dried parsley
salt
pepper
1/4 cup grated Romano cheese

Directions:
1. Cook pasta according to package directions.
2. Warm oil in a large saucepan over medium heat.
3. Add the onions, cover pan and cook for 5 minutes.
4. Add the carrot, zucchini, artichoke hearts, garlic powder and dried parsley.
5. Cover the pan and cook for 6 minutes.
6. When pasta is done, drain it well.
7. Toss with pasta, season with salt and pepper and sprinkle with Romano Cheese