SPAGHETTI WITH TOMATOES AND FETA

Spaghetti with Tomatoes and Feta image

An easy, fast, meal with ingredients you usually have on hand. Tastes even better the next day. (Weight Watchers - 7 points. Serving size about 1 1/4 cups.) From a WW cookbook.

Provided by HeatherDiane

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

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

Steps:

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.

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