Greek Diner Spaghetti

Name: Greek Diner Spaghetti with Feta topped with Spinach, Tomato, Scallions & Dill
Yield: 2 servings
Cuisine: Italian
Ingredients: 2 clove Garlic; 2 unit Scallions; 1/4 oz Dill; 1 Tomato; 1 Lemon; 6 oz Spaghetti; 1 tsp Oregano; 2 Egg; 2 tbsp Cream Cheese; 1/2 cup Feta Cheese; 5 oz Spinach; 2 tsp Olive Oil; Salt; Black Pepper

with Feta topped with Spinach, Tomato, Scallions & Dill

By Recipe0 System

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!

Italian

Mediterranean

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

2 clove Garlic
2 unit Scallions
1/4 oz Dill
1 Tomato
1 Lemon
6 oz Spaghetti
1 tsp Oregano
2 Egg
2 tbsp Cream Cheese
1/2 cup Feta Cheese
5 oz Spinach
2 tsp Olive Oil
Salt
Black Pepper

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Original Source

www.hellofresh.com

Instructions

4 steps

1

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.
2

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.
3

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.
4

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.

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