Greek Spaghetti w/ Tomatoes & Feta Posted by Schmitty WW = 9 points From Cooking Light Magazine 1999 Serving Size : 4 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 (8 ounces uncooked pasta) 1 cup crumbled feta cheese -- (4 ounces) 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; saute 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. Yield: 4 servings (serving size: 1-1/4 cups). Serving Ideas : Garnish with lemon slices and green onions, if desired.