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READY IN 30 mins

Greek Spaghetti II

Read Reviews (44)

"Just like YaYa used to make!! The trick is to not over-burn the butter!" — Nicole

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Battle of the Butter: Salted vs. Unsalted

Types of Salt

Original recipe makes 4 servings Change Servings

1 pound spaghetti
6 tablespoons butter
1/2 teaspoon salt

1 cup grated Parmesan cheese
1 teaspoon dried oregano

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Directions

Preheat oven to 250 degrees F (120 degrees C).
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
In a medium skillet over medium heat, melt butter with salt and cook until just brown. Remove from heat and toss with pasta, cheese and oregano. Pour into a 7x11 inch baking dish.
Bake in preheated oven 10 to 15 minutes, until hot and bubbly.

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PREP 5 mins
COOK 25 mins
READY IN 30 mins

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My husband asks for this! Try adding a bit of minced garlic to the butter, putting a bit of Greek Seasoning in with the mixture, and topping with whatever kind of cheese is on hand before baking. It is the perfect "stand-by" budget-wise main dish. Kudos to Ya-Ya, and thanks for shaking it with us, Nicole!

—beckyjo

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Most Helpful Critical Review

Aug 12, 2003

This is a good recipe when your cupboards are bare and you need to go grocery shopping. I'll be honest - I don't get step 3 where you "brown" the butter. I did it but I felt silly as my microwave looked at me like I was crazy and wondered why I wasn't using him instead...BUT it worked. (or at least...the dish didn't taste bad). A twist to butter noodles BUT needs some veggies or something for color. Overall - a decent, low-budget lunch. I wouldn't recommend but I can't say it tasted bad either.

—DREGINEK

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54 Ratings

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Sep 03, 2003

My family went WILD for this! I am not a very good cook, and the first time I made this, I messed up the recipe a bunch of times and it still tasted DELICIOUS. The second time, I followed the directions perfectly acurately, and it was EVEN BETTER! If you don't taste this dish, there is something wrong with you.

—LOGICISEVIL

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Mar 29, 2010

This is fantastic...I have made Sicilian spaghetti and didn't care much for it, so I sort of had that mindset with this recipe, but I changed my tune after one taste...AWESOME! Thanks!

—witchywoman

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Apr 28, 2011

Local restaraunt near us serves this wih feta cheese. It's wonderful !

—lons65

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Aug 10, 2010

If you use way more oragano, garlic powder, salt, creole seasoning, and powdered parmesan cheese, it's THE BEST!!!!!!!

—EasyBaker13

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Jan 05, 2011

Love this! Different from just regular spaghetti & SO good! I followed the directions, other than I used bag parmesan from the cheese section. Anyways, this ones a keeper in my house! Had for a 2nd time tonight with shrimp scampi. Very good!

—Recipe Queen

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Dec 24, 2008

This was pretty good. I added garlic as was suggested in another post and also added shrimp. I topped it with goat cheese. Yum! Hubby liked it and asked for seconds, a true sign of his sincerity.

—PMHAUK

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Nutrition

Calories
661 kcal
33%

Carbohydrates
85.8 g
28%

Cholesterol
63 mg
21%

Fat
24.8 g
38%

Fiber
3.8 g
15%

Protein
22.7 g
45%

Sodium
726 mg
29%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Greek Spaghetti II

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 661
Calories from Fat: 223

% Daily Value *
Total Fat 24.8g 38 %
Saturated Fat 14.7g 74 %
Cholesterol 63mg 21 %
Sodium 726mg 29 %
Potassium 290mg 8 %
Total Carbohydrates 85.8g 28 %
Dietary Fiber 3.8g 15 %
Protein 22.7g 45 %
Sugars 3.2g
Vitamin A 13 %
Vitamin C < 1 %
Calcium 32 %
Iron 41 %
Thiamin 118 %
Niacin 102 %
Vitamin B6 11 %
Magnesium 25 %
Folate 151 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.