Easy Greek spaghetti combines some of the classic Greek salad flavors with cooked pasta. This easy variation is perfect to bust you out of a food rut with its mouthwatering combination of Mediterranean flavors.
We eat a ton of pasta in our house.
And while the classics like spaghetti and meatballs are on rotation regularly, I love to add some variety to our meals.
This easy Greek spaghetti is a fantastic way to do just that!
It’s as easy as making spaghetti but features Greek salad flavors like Greek dressing and crumbled feta.
The result is a fresh take on an old classic and a quick meal you’ll love!
Ingredients
To make this you’ll need:
- Spaghetti– You could substitute another pasta like linguine or even penne if you prefer or that’s what you have on hand.
- Olive oil– To coat the cooked pasta
- Grape tomatoes– Cut in half lengthwise
- Butter– To cook the tomatoes in. You could substitute more olive oil if you prefer.
- Greek dressing– Make sure it’s vinaigrette style and use your favorite brand.
- Red onion– Peeled and diced
- Garlic– Minced
- Spinach– Fresh baby spinach
- Feta– Crumbled
- Lemon wedges– For serving
How to Make
Greek spaghetti is a snap to make!
Just cook the spaghetti according to the package directions so it’s ‘al dente’.
Drain the pasta well and then toss it with the olive oil.
Set the pasta aside in a different bowl.
Then, melt the butter in the empty pasta pot set over medium low heat.
When the butter is melted, stir in the tomatoes and onion.
Cook them for 5 minutes, stirring often, until the onions are soft and the tomatoes start to burst.
Stir in the garlic, sauteeing it just until fragrant.
Then add the pasta back to the pot, tossing to combine.
Stir in the dressing and cook everything for another 5 minutes or so.
Remove the pot from heat and stir in the feta and the spinach.
Serve warm topped with extra crumbled feta and with lemon wedges on the side to squeeze juice over if desired.
Enjoy!
Storing Leftovers
Store leftovers in an airtight container in the fridge for 3 to 4 days.
You can serve the leftovers warm or cold, but I do not recommend freezing this.
Tips and Tricks
- Wait to stir in the spinach until just before serving. Residual heat from the pasta will ‘wilt’ the spinach without over cooking.
- Add a protein like leftover rotisserie chicken or cooked ground lamb for a heartier dish or add a can of drained rinsed chickpeas for some vegetarian protein.
- You can serve this pasta warm or cold.
Other Greek Inspired Recipes
Easy Greek spaghetti breathes new life into pasta night with fresh Mediterranean flavors.
Make it and enjoy!
Looking for other Greek inspired recipes?
Try these:
If you’ve tried this GREEK SPAGHETTI, or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Easy Greek Spaghetti
Ingredients
- 1 lb spaghetti
- 1 tbsp olive oil
- 1 1/2 cups grape tomatoes halved lengthwise
- 4 tbsp butter
- 1 cup Greek vinaigrette salad dressing
- 1/2 red onion peeled & diced
- 1 tsp minced garlic
- 6-8 oz fresh baby spinach
- 6 oz crumbled feta cheese
- lemon wedges for serving
Instructions
- Cook the spaghetti according to the package directions to 'al dente'. Drain well, then toss with the olive oil. Set aside.1 lb spaghetti, 1 tbsp olive oil
- Add the butter to the empty pasta pot, and set over medium low heat. Add the tomatoes & onion, stir. Cook for 5 minutes, stirring often, until the onions are soft. Add the garlic and saute for 30-60 seconds.1 1/2 cups grape tomatoes, 4 tbsp butter, 1/2 red onion, 1 tsp minced garlic
- Add the pasta back to the pot, tossing to combine. Drizzle the dressing overtop, and add the spinach stirring again to evenly combine, and cook for another 5 minutes.1 cup Greek vinaigrette salad dressing, 6-8 oz fresh baby spinach
- Remove the pot from heat and stir in the feta.6 oz crumbled feta cheese
- Serve warm topped with the crumbled feta, and with lemon wedges on the side to squeeze juice over- if desired.lemon wedges
Notes
- Wait to stir in the spinach until just before serving. Residual heat from the pasta will 'wilt' the spinach without over cooking.
- Add a protein like leftover rotisserie chicken or cooked ground lamb for a heartier dish or add a can of drained rinsed chickpeas for some vegetarian protein.
- You can serve this pasta warm or cold.
Nutrition
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