Italian · Serves 2
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!
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.
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.
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.
Divide pasta between bowls. Top with feta and serve.
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