Ingredients
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2 teaspoons olive oil
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1 teaspoon dried oregano
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1 clove garlic, minced
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3 cups diced tomatoes
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1/4 cup chopped fresh parsley, divided (I usually subsitute dried parsley)
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2 tablespoons lemon juice
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8 ounces thin spaghetti, cooked (about 4 cups cooked)
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1 cup crumbled feta cheese
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1/2 cup sliced green onion
Instructions
- Heat oil in a large nonstick skillet over medium high heat.
- Add oregano and garlic, and saute 30 seconds.
- Add tomato, green onions, 2 tablespoons parsley, and lemon juice; cook 2 minutes or until heated.
- Combine tomato mixture, spaghetti, and 3/4 cup cheese, toss gently.
- Top with remaining 1/4 cup cheese and 2 tablespoons parsley, and sprinkle with pepper, if desired.
- Serve at room temperature or store in a an airtight container in refrigerator.