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–+ servings
Greek Spaghetti

Delicious Greek Spaghetti: A Flavorful Weeknight Delight

Greek Spaghetti brings together classic flavors in a delightful and nutritious vegetarian pasta dish, perfect for easy weeknight dinners.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mediterranean
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 12 oz Spaghetti Comforting base
For the Dressing
  • 4 tbsp Olive Oil Extra virgin for best flavor
  • 2 tbsp Red Wine Vinegar Can substitute with white wine vinegar
  • 2 tbsp Lemon Juice Fresh juice
  • 2 cloves Garlic Fresh, minced
  • 1 medium Red Onion Finely diced
  • 1 tbsp Dried Oregano Traditional herb
  • 1 tsp Kosher Salt Sea salt alternative
  • 1 tsp Ground Black Pepper Adjust to taste
For the Vegetables
  • 2 cups Cherry Tomatoes Halved
  • 5 oz Fresh Baby Spinach
  • 1 cup Kalamata Olives Substitute with black olives if preferred
For the Finish
  • 1 cup Feta Cheese Crumble more for cheese lovers
  • 1 cup Fresh Basil Leaves Parsley works if basil is unavailable
Optional Garnish
  • 1 tbsp Fresh Chopped Basil or Parsley For garnish

Equipment

  • Large Pot
  • Large Skillet

Method
 

Step-by-Step Instructions
  1. In a large pot, bring salted water to a boil. Add spaghetti and cook according to package instructions, about 8-10 minutes, until al dente. Reserve a cup of pasta water before draining.
  2. In a large skillet, heat 2 tablespoons olive oil over medium heat. Add diced red onion and sauté for about 5 minutes until soft and translucent.
  3. Stir in minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.
  4. Add halved cherry tomatoes and remaining olive oil to the skillet. Sauté for 3-4 minutes until softened, then gently fold in fresh spinach and cook for an additional 2-3 minutes.
  5. Add kalamata olives, lemon juice, red wine vinegar, oregano, salt, and pepper to the skillet and cook for 1 minute, stirring to combine.
  6. Carefully add drained spaghetti to the skillet and toss to coat, adding reserved pasta water gradually as needed for desired consistency.
  7. Remove from heat and fold in crumbled feta cheese and fresh basil leaves until cheese begins to soften.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 50gProtein: 12gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 11gCholesterol: 15mgSodium: 350mgPotassium: 450mgFiber: 5gSugar: 4gVitamin A: 1500IUVitamin C: 15mgCalcium: 200mgIron: 3mg

Notes

Store leftovers in an airtight container for up to 4-5 days. Greek Spaghetti can be frozen for up to 2 months. Reheat gently on the stovetop, adding reserved pasta water as needed.

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