Introduction
Greek Spaghetti brings the fresh, vibrant flavors of the Mediterranean straight to your table. This dish combines the comforting texture of perfectly cooked spaghetti with the zesty brightness of lemon, the saltiness of feta cheese, and the richness of olive oil. Unlike heavy cream-based pastas, Greek Spaghetti is light yet satisfying, offering a balance of savory, tangy, and herbal notes in every bite. Whether you’re looking for a refreshing weeknight meal or an elegant pasta for guests, this recipe is simple to prepare and full of flavor. It’s an easy way to enjoy a wholesome Mediterranean-inspired dinner without spending hours in the kitchen.
Recipe Overview
Greek Spaghetti is a quick and flavorful pasta dish made with olive oil, fresh vegetables, kalamata olives, and crumbled feta cheese. The lemon juice and red wine vinegar give it a subtle tang, while the oregano and basil bring aromatic depth. It’s a vegetarian-friendly meal that feels light yet filling—perfect for any occasion.
Ingredients and Instructions
Ingredients
- 1 lb spaghetti
- 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
- 4 oz crumbled feta cheese
- 4–5 fresh basil leaves, thinly sliced
- Optional: fresh chopped basil or parsley for garnish
Instructions
- Cook the spaghetti: Boil the pasta according to the package instructions until al dente. Before draining, reserve ¼ cup of pasta water. Drain the remaining water and drizzle the spaghetti with 1 tablespoon of olive oil to prevent sticking. Set aside.
- Sauté the onions: In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the diced red onion and cook until soft and translucent, about 3–4 minutes.
- Add the garlic: Stir in the minced garlic and cook for 1 minute, allowing it to release its aroma without burning.
- Cook the tomatoes: Add the cherry tomatoes to the skillet along with the remaining olive oil. Sauté for about 4–5 minutes until the tomatoes soften and begin to burst.
- Add the greens: Toss in the fresh baby spinach and cook until just wilted, stirring occasionally.
- Season the dish: Add the sliced kalamata olives, lemon juice, red wine vinegar, oregano, salt, and pepper. Stir everything together and cook for 1 more minute to blend the flavors.
- Combine with pasta: Remove the skillet from the heat. Add the cooked spaghetti and the reserved pasta water, tossing until the noodles are evenly coated with the vegetable mixture.
- Add cheese and herbs: Sprinkle in the crumbled feta and sliced basil, tossing lightly so the cheese warms but doesn’t melt completely.
- Serve: Transfer the pasta to a serving bowl or plate. Garnish with extra basil or parsley for a fresh, aromatic finish.
Cooking Tips and Variations
Use quality olive oil: Since olive oil is a key flavor in this dish, use extra virgin olive oil for the best taste.
Add protein: For a heartier meal, top the pasta with grilled chicken, shrimp, or chickpeas.
Try different cheeses: While feta is classic, you can also use goat cheese or grated Parmesan for a different flavor profile.
Include more vegetables: Add roasted bell peppers, artichoke hearts, or sun-dried tomatoes for more Mediterranean flair.
Make it gluten-free: Substitute your favorite gluten-free spaghetti without altering the flavor balance.
For extra tang: Add a sprinkle of capers or an extra dash of vinegar before serving.
Storage and Serving Suggestions
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a drizzle of olive oil or a splash of water to keep the pasta moist.
Serving ideas: Greek Spaghetti pairs wonderfully with warm pita bread, a simple cucumber salad, or a bowl of creamy hummus. It also works well as a side dish to grilled meats or seafood.
Conclusion
Greek Spaghetti is a vibrant and healthy pasta dish that proves simple ingredients can create extraordinary flavor. It’s light enough for a summer lunch yet satisfying enough for dinner. The combination of tangy feta, briny olives, and fresh vegetables brings the essence of the Mediterranean to your plate. Whether served warm or at room temperature, this dish is both refreshing and comforting—perfect for anyone craving a wholesome pasta with a twist.
FAQs
1. Can I serve this pasta cold?
Yes, Greek Spaghetti makes a delicious cold pasta salad. Just refrigerate and serve chilled.
2. Can I add meat to this recipe?
Absolutely. Grilled chicken, lamb, or shrimp complement the Mediterranean flavors beautifully.
3. Is there a substitute for feta cheese?
Goat cheese or a sprinkle of Parmesan can be used instead of feta.
4. How can I make it vegan?
Omit the feta or replace it with a plant-based cheese alternative.
5. What’s the best pasta shape for this dish?
While spaghetti works best, penne or linguine also hold the sauce and ingredients well.
SEO Meta Description:
Greek Spaghetti is a light Mediterranean pasta recipe made with olive oil, cherry tomatoes, spinach, feta, and olives. Fresh, flavorful, and easy to make for any meal.