Spaghetti With Tomatoes And Feta

• 2 teaspoons olive oil
• 1 teaspoon dried oregano
• 1 clove garlic, minced
• 3 cups diced tomatoes
• 1/2 cup sliced green onion
• 1/4 cup chopped fresh parsley, divided (I usually subsitute dried parsley)
• 2 tablespoons lemon juice
• 8 ounces thin spaghetti, cooked (about 4 cups cooked)
• 1 cup crumbled feta cheese

1. Heat oil in a large nonstick skillet over medium high heat.
2. Add oregano and garlic, and saute 30 seconds.
3. Add tomato, green onions, 2 tablespoons parsley, and lemon juice; cook 2 minutes or until heated.
4. Combine tomato mixture, spaghetti, and 3/4 cup cheese, toss gently.
5. Top with remaining 1/4 cup cheese and 2 tablespoons parsley, and sprinkle with pepper, if desired.
6. Serve at room temperature or store in a an airtight container in refrigerator.

olive oil, oregano, clove garlic, tomatoes, green onion, fresh parsley, lemon juice, thin spaghetti, feta cheese

Taken from www.food.com/recipe/spaghetti-with-tomatoes-and-feta-54915 (may not work)