Ingredients

• 4 T butter
• 1 shallot, finely chopped
• 2 cloves garlic, finely chopped
• 1 T fresh oregano, finely chopped or 1 t dried
• 2 T chopped fresh mint or 2 t dried
• 2 T chopped fresh parsley or 2 t dried   
• Salt and white pepper or finely ground black pepper
• 1/8 nutmeg, freshly grated
• 2 t lemon zest
• 3 T flour
• ½ cup white wine or chicken stock
• 1 ½ cups whole milk 
• 1 cup finely crumbled Greek feta cheese
• 1 T lemon juice
• 1 pound spaghetti 

Directions

Place water on to boil for pasta.

Heat a large skillet over medium heat with butter and when it melts and begins to foam add the shallots and garlic, oregano, mint and parsley, salt and pepper, nutmeg and lemon zest, stir 3 minutes or so and add flour, stir 1 minute, whisk in wine or stock then milk, let sauce thicken then welt in feta, add lemon juice and reduce heat to warm.

Salt water and cook pasta one minute less than directions, reserve ½ cup water, drain and combine the spaghetti with the sauce and the reserved cooking liquid.