This isn't the most Fall-ish supper, but I took a little break from soups and cold weather comfort foods last night and made the spaghetti with shrimp, Feta and dill from Real Simple's April 2010 issue.
spaghetti (cooked to package directions)
a small bunch of fresh dill
3/4 c crumbled Feta
Saute the shrimp in olive oil and add about 1 tsp of grated lemon zest and 2 Tbsp of lemon juice. My shrimp was already cooked so I was just heating it up... but if it is uncooked give it about 3-4 minutes over medium-high heat or until opaque before you add in the lemon zest/juice.
When the pasta is cooked and drained, toss it with the shrimp, a little more olive oil, the Feta, and dill. I'll confess I added just a smidge of butter. This would be really good with a very buttery lemon sauce but definitely not as healthy.
All done - super easy!