Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cook noodles according to package directions. Cook them a little bit shorter than what the package recommends b/c they will cook a little more in the pan. | 2. Heat oil in a wide skillet. Add parsley, lemon zest and juice, oregano, and pepper. Cook over medium heat to wilt parsley (1-2 minutes). Lower heat to keep ingredients warm. | 3. Drain pasta and put it in the skillet with parsley mixture. | 4. Crumble in half of the feta. Toss to coat the noodles and cook on low for a couple of minutes until feta begins to melt. | 5. Optional: You may want to add a little splash (go slow!) heavy cream to help thicken and just coat the noodles with a little more creaminess. | 6. Serve and top with remaining feta. Garnish with lemon slices. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
salt	1	teaspoon		-	-	-	-
rotini pasta	8 -10	ounces		0.0	0.0	0.0	0.0
olive oil	5	tablespoons		596.7	0.0	0.0	67.5
italian parsley	1	cup	minced	-	-	-	-
lemon	1			1.2808	0.4116	0.0486	0.0132
oregano	1 1/2 - 2	teaspoons		0.0	0.0	0.0	0.0
pepper			ground	-	-	-	-
feta cheese	4	ounces		299.376	4.6381	16.1141	24.1315
heavy cream				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.