Beki Cook of West St. Paul sent in this recipe. To squeeze in more nutrition, Cook uses multigrain Barilla Plus spaghetti, which has omega-3s and an assortment of high-fiber ingredients. Sometimes, she adds crumbled feta cheese and/or a seeded and finely diced jalapeno to the mix. The recipe makes four generous servings. If you're planning on leftovers, the avocado should be added at the time of serving, says Cook, who is married to the Pioneer Press deputy photo director. "It does not keep."

What you need: 1 pound spaghetti, 2 to 4 tablespoons olive oil, juice of 1 lime, 2 cloves minced garlic, 2 to 3 chopped green onions, 2 cups grape tomatoes (halved), 2 tablespoons chopped cilantro, 2 medium avocados (diced into 1-inch chunks), 1 finely diced jalapeno (optional) and/or 1/2 cup crumbled feta cheese (optional)

How to make it: Put the pasta on to boil. Meanwhile, combine the olive oil, lime juice, garlic, onions and a dash of salt in a large serving dish. When the pasta is done, strain it and add to the bowl. Toss with tomatoes, cilantro, avocado, jalapeno and feta cheese. Makes 4 servings.

How do you get dinner on the table fast? We're talking no more than 10 minutes prep time and no store-bought frozen dinners. Send your ideas to Dinner in 10 Minutes, Pioneer Press Food Section, 345 Cedar St., St. Paul, MN 55101. Or e-mail us at eat@pioneerpress.com or make an online submission at twincities.com/food.

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