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© Meredith Corporation. All rights reserved. Used with permission.
In a large saucepan cook pasta according to package directions. Drain pasta, reserving 1 cup of the cooking water. Return pasta to hot saucepan.
Meanwhile, in a large skillet heat oil over medium-high heat. Add green onions, garlic, and oregano; cook and stir about 2 minutes or just until green onions are tender. Stir in tomatoes; heat through. Stir in lemon juice, salt, and pepper.
Pour tomato mixture over cooked pasta in saucepan. Add 1/2 cup of the reserved cooking liquid. Heat through. Stir in basil. If necessary, stir in enough of the remaining reserved cooking liquid to reach desired consistency.
Divide pasta among four to six shallow bowls. Top with mozzarella cheese; sprinkle with Parmesan cheese.