One-Pan Greek Spaghetti
with Red Pepper Sauce, Feta, Spinach & Fresh Oregano
What do you get when you combine bold Greek flavors with spaghetti simplicity? This one-pan wonder! An umami-rich roasted red pepper spread combines with diced tomato and fresh oregano to form a savory sauce, then it’s tossed with al dente spaghetti, baby spinach, and olive oil. The finishing touch? Cheese, of course—because everything’s betta with feta!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Roma Tomato
¼ ounce
Oregano
6 ounce
Spaghetti
(Contains Wheat)
4 ounce
Roasted Red Pepper Spread
1 unit
Veggie Stock Concentrate
1 teaspoon
Garlic Powder
5 ounce
Baby Spinach
½ cup
Feta Cheese
(Contains Milk)
Not included in your delivery
2 tablespoon
Olive Oil
Salt
Pepper
Nutrition Values
Utensils
Instructions
• Bring a large pot of salted water to a boil. Wash and dry produce. • Finely dice tomato. Pick half the oregano leaves (all for 4 servings) from stems; roughly chop leaves.
• Once water is boiling, add spaghetti to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve 1 cup pasta cooking water (2 cups for 4 servings), then drain.
• Heat pot used for spaghetti over medium-low heat. Add roasted red pepper spread, stock concentrate, tomato, chopped oregano, garlic powder, and 1⁄2 cup reserved pasta cooking water; stir to combine. • Bring to a simmer, then stir in drained spaghetti, spinach, and 2 TBSP olive oil (4 TBSP for 4 servings). Cook until spinach is just wilted and sauce has thickened slightly, 1-2 minutes. Taste and season with salt and pepper. TIP: If needed, stir in more reserved cooking water a splash at a time until pasta is thoroughly coated in sauce.
• Divide pasta between bowls. Top with feta and serve.
