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PANTRY : French Feta, fine dice or crumbled; 2 (14 1/2-ounce) cans diced tomatoes with basil, garlic, and oregano (stewed or recipe recipe); Reserve the Juice to sweat the garlic and onion. Cook garlic in 1 to 2 tablespoons of the reserved tomato juice; add onion and more tomato juice and cook for about 2 minutes. Add tomatoes, lemon zest, and the chopped spinach and cilantro. Reduce heat and cover for 2 to 3 minutes or until thoroughly heated. Add the drained pasta; stir to blend. Add feta and stir. Serve immediately, garnish if desired. Assorted melon is a good accompaniment. Makes 4 servings. ref pathfinders southern living recipes: "Pasta" kitpatH/mc 8/17/97 We liked the additional oil and fresh lemon juice and fresh pepper. Per Serving: 423 cals, 10.2 g fat, 21.2% cff. Recipe by: Southern Living online Posted to Digest eat-lf.v097.n208 by KitPATh
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