Quick and Easy Greek Spaghetti

Quick and Easy Greek Spaghetti
  • 1 (8 ounce) package spaghetti
  • extra-virgin olive oil, or as needed
  • 1 (10 ounce) bag fresh spinach
  • 1 (8 ounce) package sliced fresh mushrooms
  • 1/4 cup red wine vinegar
  • 1/4 cup balsamic vinegar
  • 2 (14.5 ounce) cans diced tomatoes
  • 1/4 cup chopped fresh basil
  • 1 tablespoon chopped fresh parsley
  • 1 (6 ounce) can sliced black olives, drained (optional)
  • 2 ounces crumbled feta cheese, or to taste


  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.

05/16/2018
Quick and Easy Greek Spaghetti, recipe PT15M PT1H 5 455 calories

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