Greek Spaghetti with Tomatoes and Feta

More feta tonight! We're actually going to the Diamondbacks game tonight, but we're going to eat before we go. Well, the husband and I are anyway--kids eat free on Wednesdays at the ballpark, so Will's getting a corn dog once we're there. This is another new recipe. I was looking at vegetarian pasta dishes on the Cooking Light website over the weekend and thought this looked good, plus I had everything on hand for it.

Greek Spaghetti with Tomatoes and Feta
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 (4 ounces) crumbled feta cheese, divided
Freshly ground pepper
Lemon slices (optional)
Green onions (optional)

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.

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.

*****

I just realized I don't have green onions, but I'll just use regular I guess. I'm also using canned diced tomatoes instead of cutting up my own. What can I say, I'm lazy and it was a lot cheaper. :)