Recipe: Greek Spaghetti with Tomatoes and Feta

GREEK SPAGHETTI WITH TOMATOES AND FETA
Adapted from: Cooking Light, Sept,95
Servings: 4

2 teaspoons olive oil
8 ounces mushrooms, sliced
1/2 cup green onions, sliced
1 large garlic clove, minced
1 teaspoon dried oregano
1 (16 oz) can tomatoes, diced
1 (8 oz) can tomato sauce
fresh ground pepper
1/2 cup chopped fresh parsley
2 tablespoons lemon juice
TO SERVE:
4 cups cooked thin spaghetti
1 cup feta cheese, crumbled

Heat oil in a large non-stick skillet over medium-high heat. Add mushrooms, green onions, garlic and oregano; saute 3 minutes.

Add tomatoes, tomato sauce, and pepper. Simmer 10 minutes.

Add parsley, and lemon juice; cook 5 minutes or until thoroughly heated.

TO SERVE:
Place sauce on pasta. Top with cheese and serve.