One-Pot Spaghetti with Greek Tea, Feta, and Kalamata Olives
This one-pot spaghetti with Greek tea, feta, and kalamata olives is full of great, fresh Mediterranean flavor and makes for an easy weeknight meal!
Yield: 4 servings
Ingredients
3 sprigs Greek mountain tea (or green tea)
2 bay leaves
8 oz spaghetti, broken in half
1 onion, thinly sliced
1 lb cherry tomatoes, halved
3½ cups water
1 tbsp oregano leaves
2 tsp grated lemon peel
1½ tsp garlic powder
1 tsp salt
6 oz baby spinach
4 oz feta cheese, crumbled
½ cup pitted kalamata olives, sliced
2 tbsp fresh lemon juice
Instructions
Break the tea stems into smaller pieces if super long. Put the tea and the bay leaves in a cheesecloth or coffee filter, and tie shut.
In a large pot, combine the cheesecloth bundle, spaghetti, onion, cherry tomatoes, water, oregano, lemon peel, garlic powder, and salt. Bring to a boil and cook for 10-12 minutes, or until pasta is tender and liquid has almost entirely evaporated, stirring frequently.
While still warm, add the spinach, feta, olives, and lemon juice, and toss to combine.