Quick and Easy Greek Spaghetti12 Reviews
- Prep: 15 min
- Cook: 40 min
- Ready In: 55 min
“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.” - by hokiemom
Original recipe yields 4 servings
- 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.
- 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.
- 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.
Amount Per Serving (4 total)
- 413 cal
- 11.7 g
- 60.7 g
Based on a 2,000 calorie diet
Reviews (12)Rate This Recipe
"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, oreg..." See moreano 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!!"
"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 ..." See moreof my staples!"
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