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Quick and Easy Greek Spaghetti

Quick and Easy Greek Spaghetti

  • Prep

    15 m
  • Cook

    40 m
  • Ready In

    55 m
hokiemom

hokiemom

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.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • 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

Directions

  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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Reviews

amandak23k
11

amandak23k

1/27/2012

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, oregano and garlic added to it. I also used 1/2 the vinegar called for since I used half of almost everything else. I will be making this again!!

Carole
8

Carole

1/23/2012

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 reduce the vinegars. We loved it just the way it is.

mosquitomagnet
7

mosquitomagnet

1/24/2012

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 as one of my staples!

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