Ingredients:
Base Recipe (1x)
- 1 lb spaghetti pasta
- 3 tablespoons extra virgin olive oil
- 1 tablespoon red wine vinegar
- 2 tablespoons lemon juice
- 4 garlic cloves
- 4 tablespoons fresh chopped basil
- 4 tablespoons fresh chopped parsley
- 1 tablespoon dried oregano
- ½ teaspoon sea salt
- ½ teaspoon fresh cracked pepper
- 4 tablespoons salted butter
- 1 ¼ cups cherry tomatoes, halved (reserve some for garnish)
- 1 small red onion, diced
- 2 cups fresh spinach
- 6 oz crumbled feta cheese
- Fresh basil, chopped (for garnish)
Instructions:
1. Cook the Pasta
Bring a large pot of salted water to a boil. Cook the spaghetti for 11–12 minutes, or until al dente. Drain and set aside.
2. Prepare the Herb Sauce
In a food processor or blender, combine garlic, basil, parsley, oregano, salt, pepper, lemon juice, red wine vinegar, and olive oil. Blend until smooth.
3. Sauté the Vegetables
In the same pot used for the pasta, melt the butter over medium heat. Add cherry tomatoes, diced onion, and spinach. Cook for about 5 minutes, until the onion is soft and the spinach is wilted.
4. Combine
Return the cooked spaghetti to the pot. Pour in the herb sauce and toss everything together until evenly coated. Cook for 2–3 minutes until heated through.
5. Finish and Serve
Top with crumbled feta cheese, reserved cherry tomatoes, and fresh basil before serving.
Serving Suggestions
Serve warm as a main dish or alongside grilled chicken or fish for a complete meal.
Tips
- Use high-quality olive oil for the best flavor
- Do not overcook the pasta to maintain texture
- Add a splash of pasta water if the sauce needs loosening
Time & Servings
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Servings: 4