Greek Spaghetti

• 2 cloves garlic minced
• 3 tablespoons olive oil
• 29 ounces tomatoes, canned diced, with basil, garlic, oregano
• 1/2 cup scallions, spring or green onions
• 1/4 cup parsley leaves chopped
• 1 tablespoon lemon juice
• 12 ounces spaghetti cooked
• 1 cup feta cheese crumbled
• 2 1/4 ounces olives ripe, sliced
• 1 slices lemon
• 1 x scallions, spring or green onions
• 1 x parsley sprigs

1. Saute garlic in hot oil in a large nonstick skillet until tender.
2. Add tomatoes and next 3 ingredients; saute 2 minutes or until thoroughly heated.
3. Toss together tomato mixture, pasta, cheese, and olives.
4. Garnish if desired.

garlic, olive oil, tomatoes, scallions, parsley, lemon juice, feta cheese, olives, lemon, scallions, parsley sprigs

Taken from recipeland.com/recipe/v/greek-spaghetti-40298 (may not work)