Quick and Easy Greek Spaghetti

Quick and Easy Greek Spaghetti

12 Reviews 3 Pics
  • Prep

    15 m
  • Cook

    40 m
  • Ready In

    55 m
hokiemom
Recipe by  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

Adjust Servings

Original recipe yields 4 servings

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 (12)

Rate This Recipe
amandak23k
10

amandak23k

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!!

mosquitomagnet
7

mosquitomagnet

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!

Carole
7

Carole

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.

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 413 cal
  • 21%
  • Fat
  • 11.7 g
  • 18%
  • Carbs
  • 60.7 g
  • 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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