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One-Pan Greek Spaghetti
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One-Pan Greek Spaghetti

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!

Tags:
Calorie Smart
Easy Cleanup
Easy Prep
Veggie
Climate Superstar
Allergens:
Wheat
Milk

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

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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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