- 12 ounces pasta
We prefer capellini (angel hair), but you can use any long, thin pasta
- 5 tbsp olive oil
- 1 clove garlic, minced
- Small red onion, sliced
- 1/2 cup parsley, chopped
- 1/2 cup greens of scallions, chopped
- Zest and juice of half a lemon
- 2 tbsp white wine
- 1 tbsp chopped fresh oregano (or 1 tsp dried)
- 8 oz feta cheese, crumbled
Heat the oil in a good-sized skillet. (The pasta will be added later.) Add the garlic and onion and cook until starting to soften. Then add the parsley, scallion greens, oregano, lemon, and wine, and cook about two minutes, just to wilt the parsley a bit. Lower the heat to keep this stuff warm, if need be.
Meanwhile, cook the pasta until not quite al dente. (It's best to try to time this so the noodles are done just when the sauce is.) Save about half a cup of the cooking liquid and drain the noodles.
Add the noodles to the sauce. Increase the heat a little bit, and mix the whole thing together. Add half the feta and cook until the sauce becomes just a bit creamy.
Serve the remaining feta alongside the noodles.