Greek Diner Spaghetti with Feta

Name: Greek Diner Spaghetti with Feta topped with Spinach, Tomato, Scallions & Dill
Total time: 25 min
Yield: 2
Cuisine: Mediterranean
Ingredients: 2 clove Garlic; 2 unit Scallions; ¼ ounce Dill; 1 unit Tomato; 1 unit Lemon; 6 ounce Spaghetti; 1 teaspoon Dried Oregano; 2 unit Veggie Stock Concentrate; 2 tablespoon Cream Cheese; ½ cup Feta Cheese; 5 ounce Spinach; 2 teaspoon Olive Oil; Salt; Pepper

topped with Spinach, Tomato, Scallions & Dill

Recipe Development TeamPublished on October 04, 2022

4.3

(2.9K customers rated)

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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!

Tags:

Veggie

•Mediterranean

•Calorie Smart

Allergens:

Wheat

•Milk

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time25 minutes

Prep Time10 minutes

DifficultyEasy

Ingredients

serving amount

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

Not included in your delivery

2 teaspoon

Olive Oil

Salt

Pepper

Nutrition Values

/ per serving

Calories550 kcal

Fat17 g

Saturated Fat7 g

Carbohydrate86 g

Sugar11 g

Dietary Fiber8 g

Protein19 g

Cholesterol35 mg

Sodium810 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Pot

•Strainer

•Large Pan

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.

• 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.