One-Pot Spaghetti with Feta & Kalamata Olives
This one-pot technique for cooking pasta requires no draining. Thyme, oregano and fennel in the
cooking water build the foundation for the sauce, finished with feta cheese and Kalamata olives.
Prep Time: 10m l Cook Time: 20m l Calories: 152 l Makes: 10 servings
Ingredients
8 ounces spaghetti, broken in half
1 medium fennel bulb, thinly sliced
1 pound cherry tomatoes, halved
31/2 cups water
2 McCormick®Bay Leaves
1 tablespoon McCormick®Oregano Leaves
2 teaspoons grated lemon peel
11/2 teaspoons McCormick®Garlic Powder
1/2 teaspoon McCormick®Thyme Leaves
1 teaspoon salt
1 package (6 ounces) baby spinach leaves
1/2 cup crumbled feta cheese
1/2 cup pitted Kalamata olives, sliced
2 tablespoons fresh lemon juice
Directions
Place spaghetti, fennel, tomatoes, water, bay leaves, oregano, lemon peel, garlic powder, thyme and salt in large saucepan or Dutch oven. Bring to boil on high heat. Cook 10 to 12 minutes until pasta is tender and liquid has mostly evaporated, stirring frequently.
Add spinach, feta, olives and lemon juice to pasta; toss well.
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