Greek Spaghetti with Tomato and Feta

2 tsp. olive oil
1 tsp dried oregano
1 large clove garlic, minced
3 cups diced tomatoes
1/2 c. sliced green onion
1/4 c. chopped fresh parsley, divided
4 cups hot cooked thin spaghetti
1 cup (4 oz) crumbled feta cheese (divided)
Freshly ground pepper
Variation: add shrimp

Makes 4 servings

Heat oil in large skillet over med-high heat. Add oregano and garlic and saute' 30 seconds. Add tomato, onions, 2 tbs parsley; Cook 2 minutes or until heated. Combine tomato mixture, spaghetti, and 3/4 c. cheese; toss gently. Top with remaining 1/4 c. cheese and 2 tbs parsley, and sprinkle with pepper.