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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1 (8 ounce) package
extra-virgin olive oil, or as needed
1 (10 ounce) bag
1 (8 ounce) package
sliced fresh mushrooms
red wine vinegar
2 (14.5 ounce) cans
chopped fresh basil
chopped fresh parsley
1 (6 ounce) can
sliced black olives, drained
crumbled feta cheese, or to taste
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!!
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.
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!
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.
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
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 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.
I liked it. Easy to make and very tasty too.
* Percent Daily Values are based on a 2,000 calorie diet.
Quick and Easy Greek Spaghetti
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 106
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