Greek Spaghetti: A Flavorful Mediterranean Delight
A vibrant Mediterranean dish combining kalamata olives, tangy feta, cherry tomatoes, baby spinach, and garlic-oregano zest. Fresh, healthy, and perfect for a quick family meal or leftovers.
Servings: 4 servings
Calories: 400kcal
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 apple cider 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: Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente. Reserve ¼ cup pasta water, then drain well.
- Toss the pasta with olive oil: Transfer spaghetti to a bowl. Add 1 tbsp olive oil and toss to coat. Set aside.
- Sauté the onions: Heat 1 tbsp olive oil in a skillet. Cook red onion until soft (4-5 minutes).
- Add garlic: Stir in garlic and sauté 1 minute.
- Cook the tomatoes: Add cherry tomatoes and 2 tbsp olive oil. Cook 5-7 minutes until softened.
- Wilt the spinach: Add baby spinach and cook 2 minutes until wilted.
- Add olives and seasonings: Stir in kalamata olives, lemon juice, apple cider vinegar, oregano, salt, and pepper.
- Finish with cheese and basil: Remove from heat, stir in feta and basil. Toss with pasta, adding reserved pasta water as needed.
Notes
Substituted red wine vinegar with apple cider vinegar for halal compliance.
Optional: Add grilled chicken for a protein boost.
Store leftovers in an airtight container for up to 3 days.
Optional: Add grilled chicken for a protein boost.
Store leftovers in an airtight container for up to 3 days.