Quick and Easy Greek Spaghetti

Quick and Easy Greek Spaghetti

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hokiemom 0

"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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55 m servings 413 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 413 kcal
  • 21%
  • Fat:
  • 11.7 g
  • 18%
  • Carbs:
  • 60.7g
  • 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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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  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.


  1. 17 Ratings

Most helpful positive review

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...

Most helpful critical review

This was just OK. Not stellar, but it filled our bellies and tasted all right.

Most helpful
Most positive
Least positive

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...

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 reduc...

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 a...

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 blac...

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

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...

This is a great veggie dish that is easy, tangy and healthy. Thanks for sharing!

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

This was fantastic. I will make this often, just as written.

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