Quick and Easy Greek Spaghetti Recipe - Allrecipes.com
Quick and Easy Greek Spaghetti  Recipe
  • READY IN 55 mins

Quick and Easy Greek Spaghetti

Recipe by  

"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 Edit and Save

Original recipe makes 4 servings Change 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.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 40 mins
  • READY IN 55 mins
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Reviews More Reviews

Most Helpful Positive Review
Jan 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!!

 
Most Helpful Critical Review
Jul 16, 2012

This did not turn out when I made it. The boiling vinegar turned my fresh spinach into a disgusting paste and overpowered the other flavors in the dish. I ended up with a nausea-inducing, vinegar-flavored mush to put over my spaghetti noodles, and I had to order pizza for supper. Maybe some of the substitutions suggested in the comments would help make this dish better, but I never plan on making it again after how the basic recipe turned out.

 
Jan 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!

 
Jan 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.

 
Jan 31, 2012

Easy, quick dinner that everyone enjoyed. I did add onions and sauteed with mushrooms. I did not add fresh spinach until I added diced tomatoes. I used pitted kalamata olives rather than black olives

 
Jan 25, 2012

It was delicious! A bit too tangy though... any suggestions on reducing that would be appreciated.

 
May 09, 2012

What a great tasting and healthy spaghetti dish. My husband just raved about it and said I can make this one again anytime. I did change a couple things, I replaced the red wine vinegar with red wine, but still used the balsamic vinegar. I also cooked a bit differently letting the sauce simmer without the spinach for about 20 minutes. I then added the fresh spinach into the sauce right before my noodles were done, just basically stirred it into the simmering sauce until well wilted, this way we could really taste the full robust flavor of the spinach. I like the tartness the balsamic vinegar gives the sauce, but glad I used the red wine or it might have been too tart for my taste. The feta was a great topping for this dish, but hubs insisted on Parmesan cheese on his, I took a taste of his and like the feta much better. Thanks hokiemom for a new dish for our meatless Mondays...this one is a keeper in our house.

 
Feb 09, 2012

I liked it. Easy to make and very tasty too.

 

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Nutrition

  • Calories
  • 413 kcal
  • 21%
  • Carbohydrates
  • 60.7 g
  • 20%
  • Cholesterol
  • 13 mg
  • 4%
  • Fat
  • 11.7 g
  • 18%
  • Fiber
  • 7.8 g
  • 31%
  • Protein
  • 16.1 g
  • 32%
  • Sodium
  • 1095 mg
  • 44%

* Percent Daily Values are based on a 2,000 calorie diet.

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