One-Pot Spaghetti with Feta and Kalamata Olives

Name: One-Pot Spaghetti with Feta and Kalamata Olives
Prep time: 10 min
Cook time: 20 min
Yield: 10
Cuisine: Greek,
Ingredients: 8 oz spaghetti broken in half; 1 medium fennel bulb thinly sliced; 1 pound cherry tomatoes halved; 3 1/2 cups water; 2 McCormick® Bay Leaves; 1 tbsp McCormick® Oregano Leaves; 2 tsps grated lemon peel; 1 1/2 tsps McCormick® Garlic Powder; 1/2 tsp thyme leaves; 1 tsp salt; 1 package (6 oz) baby spinach leaves; 1/2 cup crumbled feta cheese; 1/2 cup pitted Kalamata olives sliced; 2 tbsps fresh lemon juice

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

Servings: 10 (1 cup)

Ingredients

8 ounces spaghetti, broken in half
1 medium fennel bulb, thinly sliced
1 pound cherry tomatoes, halved 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® Whole 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

KEY PRODUCTS

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.