Quick and Easy Greek Spaghetti recipe

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Ingredients

1 (8 ounce) package spaghetti
extra-virgin olive oil, or as needed
1 (10 ounce) bag fresh spinach
1 (8 ounce) package sliced fresh mushrooms
¼ cup red wine vinegar
¼ cup balsamic vinegar
2 (14.5 ounce) cans diced tomatoes
¼ cup chopped fresh basil
1 tablespoon chopped fresh parsley
1 (6 ounce) can sliced black olives, drained
2 ounces crumbled feta cheese, or to taste

Nutrition Info

412.8 calories
carbohydrate: 60.7 g
cholesterol: 12.6 mg
fat: 11.7 g
fiber: 7.8 g
protein: 16.1 g
saturatedFat: 3.4 g
servingSize: -
sodium: 1095.2 mg
sugar: 9.8 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

4 servings

Recipe Note

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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