Greek Diner Spaghetti with Feta
Topped with Spinach, Tomato, Scallions & Dill
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
2 unit
Veggie Stock Concentrate
½ cup
Feta Cheese
(Contains: Milk)
5 ounce
Spinach
2 tablespoon
Cream Cheese
(Contains: Milk)
1 unit
Lemon
2 clove
Garlic
1 unit
Tomato
1 teaspoon
Dried Oregano
2 unit
Scallions
6 ounce
Spaghetti
(Contains: Wheat)
¼ ounce
Dill
Not included in your delivery
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
2 teaspoon (tsp)
Olive Oil
Nutrition Values
Utensils
Cooking Steps
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 ⅓ 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.
