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Greek Spaghetti Recipe

Greek Spaghetti Recipe
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★★★★★

5.2 from 22 reviews

This Greek Spaghetti recipe offers a delightful Mediterranean twist on classic pasta, combining al dente spaghetti with a vibrant mix of sautéed vegetables, kalamata olives, and tangy feta cheese. Fresh herbs and a citrusy dressing enhance the flavors, making it a fresh and satisfying vegetarian dish perfect for any meal.

Ingredients

Scale

Pasta

  • 1 lb spaghetti
  • 1 tablespoon olive oil (for tossing cooked pasta)

Vegetable and Sauce

  • 4 tablespoons olive oil (divided)
  • 1 small red onion, finely diced
  • 3 garlic cloves, minced
  • Juice of half a lemon
  • 1 tablespoon red wine vinegar
  • 1 tablespoon dried oregano
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • 2 cups halved cherry tomatoes
  • 2 cups fresh baby spinach
  • ⅓ cup pitted kalamata olives, sliced

Cheese and Herbs

  • 4 oz crumbled feta cheese
  • 4–5 fresh basil leaves, thinly sliced
  • Optional: fresh chopped basil or parsley for garnish

Instructions

  1. Cook Pasta: Cook spaghetti according to package directions until al dente. Reserve ¼ cup of pasta cooking water, then drain the pasta. Toss the drained spaghetti with 1 tablespoon olive oil to prevent sticking and set aside.
  2. Sauté Onions: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add finely diced red onions and sauté until they become soft and translucent, about 3-4 minutes.
  3. Add Garlic: Stir in minced garlic and cook for an additional 1 minute until fragrant, being careful not to burn the garlic.
  4. Cook Tomatoes: Add the halved cherry tomatoes along with the remaining olive oil to the skillet. Sauté for several minutes, about 4-5, until the tomatoes soften and start releasing their juices.
  5. Wilt Spinach: Add fresh baby spinach to the pan and cook until just wilted, about 2 minutes, stirring frequently to combine.
  6. Season and Combine: Stir in sliced kalamata olives, lemon juice, red wine vinegar, dried oregano, kosher salt, and black pepper. Cook for 1 more minute to blend flavors.
  7. Toss Pasta with Sauce: Remove the skillet from heat and add the cooked spaghetti. Toss well to coat the pasta evenly with the vegetable mixture. If needed, add reserved pasta water to loosen the sauce.
  8. Add Feta and Basil: Fold in the crumbled feta cheese and thinly sliced fresh basil leaves. Toss gently one more time to combine all ingredients.
  9. Garnish and Serve: Transfer to serving plates and garnish with additional fresh chopped basil or parsley if desired. Serve immediately and enjoy your fresh Greek Spaghetti!

Notes

  • You can substitute whole wheat or gluten-free spaghetti to suit dietary preferences.
  • If feta cheese is unavailable, a similar salty cheese like ricotta salata can be used.
  • For a vegan version, omit the feta or use a plant-based cheese alternative.
  • Adding toasted pine nuts or walnuts could provide an extra crunch.
  • Reserve pasta water is key to adjusting sauce consistency—use as needed.
  • Adjust salt to taste, especially since feta and olives contribute saltiness.

Nutrition

Keywords: Greek Spaghetti, Mediterranean pasta, vegetarian pasta, feta spaghetti, kalamata olive pasta

Find it online: https://todayfoodrecipe.com/greek-spaghetti-recipe/