Quick and Easy Greek Spaghetti

Quick and Easy Greek Spaghetti

hokiemom 0

"This tangy, veggie-filled, one-pot dish can be made quickly with canned or fresh ingredients. This goes great with a crusty garlic bread or cheesy bread."


55 m servings 413 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 413 kcal
  • 21%
  • Fat:
  • 11.7 g
  • 18%
  • Carbs:
  • 60.7g
  • 20%
  • Protein:
  • 16.1 g
  • 32%
  • Cholesterol:
  • 13 mg
  • 4%
  • Sodium:
  • 1095 mg
  • 44%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

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  1. Bring a large pot of lightly salted water to a rolling boil. Cook the spaghetti at a boil, stirring occasionally, until the tender yet firm to the bite, about 12 minutes; drain and set aside.
  2. Heat olive oil in a large saucepan over medium heat; cook and stir the spinach and mushrooms in the hot oil until they give off their liquid, about 10 minutes. Add the red wine vinegar and balsamic vinegar; bring to a boil. Stir the tomatoes, basil, parsley, and black olives into the boiling mixture; continue cooking and stirring, until the flavors blend, about 10 more minutes.
  3. Mix the cooked spaghetti into the tomato mixture and reduce heat to medium-low. Simmer the pasta and sauce until the flavors have blended, 8 to 10 minutes; stir the feta cheese into the pasta. Sprinkle with more feta cheese to serve.
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  1. 17 Ratings


This was delicious!! I didn't have mushrooms so I left that out, and added some chopped onion in with the spinach. I used half a bag of spinach and one can of "italian" diced tomatoes with basil...

Made this for dinner last night and everyone loved it! Didn't have fresh spinach so used frozen and that worked just fine. This dish may be a bit too tangy for some, but you could easily reduc...

Loved this recipe! My husband doesn't like tangy so I replaced the red wine vinegar with white wine. I also used orzo since I ran out of spaghetti and it was delicious! Definitely keeping this a...