Greek Spaghetti

Ingredients

• 1 lb spaghetti
• 4 tablespoons olive oil divided
• 1 small red onion finely diced
• 3 garlic cloves minced
• Juice of half a lemon
• 1 tablespoon red wine vinegar
• 1 tablespoon dried oregano
• ½ teaspoon kosher salt
• ¼ teaspoon ground black pepper
• 2 cups halved cherry tomatoes
• 2 cups fresh baby spinach
• ⅓ cup pitted kalamata olives sliced
• 4 oz crumbled feta cheese
• 4-5 fresh basil leaves thinly sliced
• Optional* fresh chopped basil or parsley for garnish

Instructions

1. Cook spaghetti according to package directions. Reserve ¼ cup of pasta water and drain the remaining water. Add 1 tablespoon of olive oil to the pasta, toss and set aside.
2. Add 1 tablespoon olive oil to a large skillet over medium high heat. Saute the diced onions until soft.
3. Add garlic to the pan and saute for 1 minute.
4. Add cherry tomatoes to the pan with the remaining olive oil and saute for several minutes, until the tomatoes are softened.
5. Add the baby spinach to the pan and cook until wilted.
6. Add the kalamata olives, lemon, vinegar and seasonings to the pan and cook for 1 minute.
7. Remove from heat and add the cooked spaghetti. Toss to coat in the vegetable mixture.
8. Add the feta and fresh sliced basil and toss one more time to combine.
9. Garnish with additional fresh basil or parsley and serve, enjoy!