- 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
- 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.
- 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.
- 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
recipepes.com
Quick and Easy Greek Spaghetti, recipe
PT15M
PT1H
5
455 calories
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