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. Photo credit: Joanne Bruno from Eats Well with Others.
10m
PREP TIME
20m
COOK TIME
152
CALORIES
14
INGREDIENTS
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. Photo credit: Joanne Bruno from Eats Well with Others.
10m
PREP TIME
20m
COOK TIME
152
CALORIES
14
INGREDIENTS
Ingredients 10 (1 cup) Servings
- 8 ounces spaghetti, broken in half
- 1 medium fennel bulb, thinly sliced
-
1
pound
cherry tomatoes, halved
![substitution]( "substitution")
Substitutions available
- grape tomatoes
- 3 1/2 cups water
- 2 McCormick® Bay Leaves
- 1 tablespoon McCormick® Oregano Leaves
- 2 teaspoons grated lemon peel
- 1 1/2 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
INSTRUCTIONS
- 1 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.
- 2 Add spinach, feta, olives and lemon juice to pasta; toss well.
NUTRITION INFORMATION
(per Serving)
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