Ingredients
6 ounces uncooked thin spaghetti1 teaspoon dried oregano1 garlic clove, minced2 teaspoons olive oil3 cups chopped seeded plum tomatoes1/2 cup sliced green onions1/4 cup minced fresh parsley, divided2 tablespoons minced fresh basil2 tablespoons lemon juice1 cup (4 ounces) crumbled feta cheese, divided1/2 teaspoon salt1/8 teaspoon pepper
Preparation
Cook pasta according to package directions. In a nonstick skillet, saute oregano and garlic in oil for 1 minute or until garlic is tender. Add the tomatoes, green onions, 2 tablespoons parsley, basil and lemon juice; cook and stir for 2 minutes or until heated through. Remove from the heat.
Drain spaghetti and add to tomato mixture. Add 3/4 cup feta cheese, salt and pepper; toss to combine. Transfer to serving plates. Sprinkle with remaining feta and parsley. Serve immediately.
