Greek Spaghetti Recipe
This vibrant Easy Greek Spaghetti is a weeknight lifesaver, delivering the bright, sun-drenched flavors of the Mediterranean in under 30 minutes. The tangy lemon-oregano dressing, sweet tomatoes, and salty feta create a perfectly balanced dish that’s as beautiful as it is delicious. After extensive testing, I’ve refined this one-pan method to ensure maximum flavor with minimal cleanup, making it a reliable favorite in my own kitchen.
PrintGreek Spaghetti
Ingredients
Scale
- 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 spaghetti according to package directions. Reserve ¼ cup of pasta water and drain the remaining water. Add 1 tablespoon of olive oil to the pasta, toss and set aside.
- Add 1 tablespoon olive oil to a large skillet over medium high heat. Saute the diced onions until soft.
- Add garlic to the pan and saute for 1 minute.
- Add cherry tomatoes to the pan with the remaining olive oil and saute for several minutes, until the tomatoes are softened.
- Add the baby spinach to the pan and cook until wilted.
- Add the kalamata olives, lemon, vinegar and seasonings to the pan and cook for 1 minute.
- Remove from heat and add the cooked spaghetti. Toss to coat in the vegetable mixture.
- Add the feta and fresh sliced basil and toss one more time to combine.
- Garnish with additional fresh basil or parsley and serve, enjoy!
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