This is a super, super, super simple recipe that was just kind of okay. I'd probably make it again if I had the ingredients but it was nothing special. I even used some Penzeys Greek Seasoning in hopes that it would be a little more exciting, but alas. It was good though!
Greek Spaghetti with Tomatoes and Feta
Cooking Light, September 1995
2 teaspoons olive oil
1 teaspoon dried oregano
1 large garlic clove -- minced
3 cups diced tomato
1/2 cup sliced green onions
1/4 cup chopped fresh parsley -- divided
2 tablespoons lemon juice
4 cups hot cooked thin spaghetti -- (about 8 ounces uncooked pasta)
1 cup crumbled feta cheese -- (4 ounces) divided
Freshly ground pepper
Lemon slices -- (optional)
Green onions -- (optional)
1. Heat oil in a large nonstick skillet over medium-high heat. Add oregano and garlic; sauté 30 seconds. Add tomatoes, green onions, 2 tablespoons parsley, and lemon juice; cook 2 minutes or until thoroughly heated.
2. Combine tomato mixture, spaghetti, and 3/4 cup cheese; toss gently. Top with remaining cheese and parsley, and serve with pepper. Garnish with lemon slices and green onions, if desired.