GREEK SPAGHETTI

PREP/TOTAL TIME: 30 MIN _____________________________ 6 OZ UNCOOKED THIN SPAGHETTI 1 TEASPOON DRIED OREGANO 1 GARLIC CLOVE, MINCED 2 TEASPOONS OLIVE OIL 4 CUPS CHOPPED SEEDED PLUM TOMATOES 1/2 CUP SLICED GREEN ONIONS 1/4 CUP MINCED FRESH PARSLEY, DIVIDED 2 TABLESPOONS MINCED FRESH BASIL 2 TABLESPOONS LEMON JUICE 1 CUP (4 OZ) CRUMBLED FETA CHEESE, DIVIDED 1/2 TEASPOONS SALT 1/8 TEASPOON PEPPER _____________________________ COOK PASTA ACCORDING TO PACKAGE DIRECTIONS. IN A NONSTICK SKILLET, SAUTE OREGANO AND GARLIC IN OIL FOR 1 MINUTE OR UNTIL GARLIC IS TENDER. ADD THE TOMATOES, GREEN ONIONS, 2 TABLESPOONS PARSLEY, BASIL AND LEMON JUICE; COOK AND STIR FOR 2 MINUTES OR UNTIL HEATED THROUGH. REMOVE FROM HEAT. DRAIN SPAGHETTI AND ADD TO TOMATO MIXTURE. ADD 3/4 CUP FETA CHEESE, SALT AND PEPPER; TOSS TO COMBINE. TRANSFER TO SERVING PLATE. SPRINKLE WITH REMAINING FETA AND PARSLEY. SEVER IMMEDIATELY. _____________________________ YIELD: 4 SERVINGS _____________________________ NUTRITIONAL ANALYSIS: ONE SERVING ( 1-1/2 CUPS) 311 CALORIES 10 G FAT 25 MG CHOLESTEROL 628 MG SODIUM 50 G CARBOHYDRATE 5 G FIBER 12 G PROTEIN.