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Mediterranean Recipes

One-Pan Greek Spaghetti

One-Pan Greek Spaghetti

One-Pan Greek Spaghetti

with Red Pepper Sauce, Feta, Spinach & Fresh Oregano

Recipe Development TeamPublished on April 12, 2022

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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!

Tags:

Calorie Smart

•Easy Cleanup

•Easy Prep

•Veggie

•Climate Superstar

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 Time30 minutes

Prep Time5 minutes

DifficultyEasy

Ingredients

serving amount

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

/ per serving

Calories590 kcal

Fat22 g

Saturated Fat6 g

Carbohydrate83 g

Sugar11 g

Dietary Fiber8 g

Protein18 g

Cholesterol25 mg

Sodium860 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

Instructions

Prep

1

• 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.

Cook Pasta

2

• 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.

Make Sauce & Finish Pasta

3

• 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.

Serve

4

• Divide pasta between bowls. Top with feta and serve.

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