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!
Allergens
Utensils
Tags
Roma Tomato
1 unit
Oregano
0.25 ounce
Spaghetti
6 ounce
Roasted Red Pepper Spread
4 ounce
Veggie Stock Concentrate
1 unit
Garlic Powder
1 teaspoon
Baby Spinach
5 ounce
Feta Cheese
0.5 cup
Olive Oil
2 tablespoon
Salt
Pepper
• 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.
590
kcal
Calories
22
g
Fat
6
g
Saturated Fat
83
g
Carbohydrate
11
g
Sugar
8
g
Dietary Fiber
18
g
Protein
25
mg
Cholesterol
860
mg
Sodium
