Greek Diner Spaghetti with Barramundi
topped with Tomato, Spinach & Feta
What do you get when you combine bright, bold Greek flavors with spaghetti simplicity? This pasta-rrific dish! A lush and creamy sauce is imbued with briny feta, fragrant Mediterranean herbs, and perky lemon, then it’s tossed with al dente spaghetti, tomato, and baby spinach. The finishing touch? More herbs, scallion greens, and of course—everything’s betta with more feta!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 clove
Garlic
2 unit
Scallions
¼ ounce
Dill
1 unit
Tomato
1 unit
Lemon
6 ounce
Spaghetti
(Contains Wheat)
1 teaspoon
Dried Oregano
2 unit
Veggie Stock Concentrate
2 tablespoon
Cream Cheese
(Contains Milk)
½ cup
Feta Cheese
(Contains Milk)
5 ounce
Spinach
10 ounce
Barramundi
(Contains Fish)
Not included in your delivery
2 teaspoon
Olive Oil
Salt
Pepper
1 teaspoon
Cooking Oil
Nutrition Values
Utensils
Instructions
• Bring a large pot of salted water to a boil. Wash and dry produce. • Peel and mince or grate garlic. Trim and thinly slice scallions, separating whites from greens. Mince dill. Dice tomato into ½-inch pieces. Quarter lemon.
• Once water is boiling, add spaghetti to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve 1 cup pasta cooking water (1½ cups for 4 servings), then drain.
While pasta cooks, pat chicken or barramundi dry with paper towels; season with salt and pepper. Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add chicken or barramundi to hot pan. Cook chicken until browned and cooked through, 3-5 minutes per side, or cook barramundi until opaque and cooked through, 4-6 minutes per side.
• Meanwhile, heat a drizzle of olive oil in a large pan over medium-high heat. Add garlic, scallion whites, oregano, salt, and pepper. Cook, stirring, until fragrant and slightly softened, 1 minute. • Reduce heat to medium; stir in stock concentrates, cream cheese, half the dill, half the feta, and 1⁄3 cup pasta cooking water (½ cup for 4 servings). (Ladle straight from the pot if pasta hasn’t finished cooking yet.) Cook, stirring and smashing feta with the back of a spoon or spatula, until sauce is creamy and thickened, 2-3 minutes. • Stir in tomato and spinach (add in batches if necessary). Cook, stirring, until tomato is softened and spinach is wilted, 2-3 minutes. Taste and season with salt and pepper. Remove from heat.
• To pan with sauce, stir in spaghetti, a drizzle of olive oil, a squeeze of lemon juice, and as much remaining dill as you like; toss until thoroughly coated. TIP: If needed, add another drizzle of olive oil and reserved pasta cooking water a splash at a time until pasta is thoroughly coated in sauce. • Divide pasta between bowls; top with scallion greens and remaining feta. Serve with any remaining lemon wedges on the side.
Slice chicken crosswise. Serve chicken or barramundi atop pasta.
Barramundi is fully cooked when internal temperature reaches 145°.
