Love feta, artichoke hearts, spinach, and more? These are classic Greek ingredients and they’re combined in this easy 30-minute meal that’s big on flavor and low on fuss! Ready in no time, this is a terrific weeknight meal. It’s vegetarian, but add some grilled chicken or shrimp if you need some protein. So good and so easy to make, this might just be your new favorite pasta recipe!
Greek Spaghetti is one of those super simple dishes that looks way fancier than it actually is. I love that it’s ready in a jiffy, and I can mix and match with the ingredients I have on hand. Be sure to see my list of substitutions and add-ins!
What is Greek Spaghetti?
Drenched in Mediterranean flavors, Greek spaghetti is a delightful twist to the traditional pasta we’re used to. A staple in various homes around the shores of Greece, it blends the comforts of spaghetti with the robust, sun-kissed flavors of Greek ingredients. The result? A heavenly plate of Greek-style spaghetti that embodies the warmth and vitality of Greek cuisine.
What you’ll love about Slow Cooker Swiss Pork Chops
- Mediterranean Magic: Experience the authentic flavors of Greece without boarding a flight.
- Swift and Simple: Ready in a jiffy, this is your ticket to a gourmet meal on busy nights.
- Vegetarian Delight: Simply use vegetarian feta, and you have a vegetarian masterpiece.
- Fresh Herb Magic: The blend of fresh herbs elevates this dish, making every bite memorable.
Ingredients
- Dry spaghetti pasta
- Olive oil
- Red onion
- Garlic cloves
- Cherry tomatoes, halved: You could also use whole grape tomatoes.
- Marinated artichoke hearts, chopped
- Capers: Salty little bites that punctuate the dish.
- Oregano
- Baby spinach
- Reserved marinated artichoke hearts liquid: Intensifies the flavors and ensures everything melds perfectly.
- Feta: Crumbly, salty, and creamy – the crowning glory, especially when it’s Greek spaghetti with feta!
- Lemon zest and lemon juice: A spritz of freshness to dance on your palate.
- Fresh parsley
- Fresh dill
- Fresh basil
How to Make the Best Greek Spaghetti
- Cook the pasta in salted boiling water according to package directions until al dente. Drain and set aside.
- While the pasta is bubbling away, heat the olive oil in a skillet. Sauté the sliced red onion until it starts to soften – about 2 minutes.
- Stir in garlic, ensuring it doesn’t brown too much.
- Pop in the cherry tomatoes, artichoke hearts, and capers.
- Sprinkle over the oregano, followed by the baby spinach.
- Pour in the reserved artichoke liquid, letting it heat up before introducing it to the pasta.
- Combine the spaghetti with the sauce, making sure every strand is coated. If it seems too dry, add a few tablespoons of the reserved pasta water.
- Finish with crumbles of feta, lemon zest, juice, and a generous scattering of fresh herbs. Serve immediately.
Chef Jenn’s Tips
- Pasta Water Magic: Always reserve about 1/2 cup of pasta cooking water. It’s starchy gold, perfect for adding moisture to the dish if needed.
- Cheese Choices: Can’t find feta? Any creamy, crumbly cheese will do. But for that authentic touch, aim for the real deal.
- Herb Love: If fresh herbs are out of reach, dried ones can step in. However, nothing beats the vibrant flavors of fresh!
- Add-ins: Roasted red peppers, baby kale, olives, and all your favorite Greek ingredients can be added to this easy Greek Spaghetti recipe.
Recommended
Make it a Meal
Consider a crisp Greek salad dotted with Kalamata olives, warm pita bread, or a cool glass of Assyrtiko wine. Want a Greek feast? Start your meal with Spanakopita Rolls or Grilled Feta. As you twirl your fork around that Greek Spaghetti, savor every bite!
Storage
Store any leftovers in an airtight container in the fridge for 3-4 days. This recipe won’t freeze well; it’s better eaten fresh.
Greek Spaghetti
Ingredients
- 12 ounces dried spaghetti
- 2 tablespoons olive oil
- 1 cup sliced red onion
- 4 cloves garlic chopped
- 1 pound cherry tomatoes halved
- 1 cup marinated artichoke hearts chopped
- 3 tablespoons capers drained
- 2 teaspoons dried oregano
- 6 ounces baby spinach
- 1/4 cup liquid from artichoke hearts
- 1/4 cup feta cheese
- 2 tablespoons chopped parsley
- 2 tablespoons chopped basil
- 1 tablespoon chopped dill
- 2 tablespoons lemon juice
- 1 tablepsoon lemon zest
Instructions
- Cook the pasta in salted boiling water according to package directions until al dente. Drain and set aside. Reserve 1/2 cup of the pasta cookign water.
- While the pasta is bubbling away, heat the olive oil in a skillet. Sauté the sliced red onion until it starts to soften – about 2 minutes.
- Stir in garlic and cook for an additional minute.
- Pop in the cherry tomatoes, artichoke hearts, and capers.
- Sprinkle over the oregano, followed by the baby spinach.
- Pour in the reserved artichoke liquid, letting it heat up before introducing it to the pasta.
- Combine the spaghetti with the sauce, making sure every strand is coated. If it seems too dry, add a few tablespoons of the reserved pasta water.
- Finish with crumbles of feta, lemon zest, juice, and the fresh herbs. Serve immediately.
Notes
Chef Jenn’s Tips
-
- Pasta Water Magic: Always reserve about 1/2 cup of pasta cooking water. It’s starchy gold, perfect for adding moisture to the dish if needed.
- Cheese Choices: Can’t find feta? Any creamy, crumbly cheese will do. But for that authentic touch, aim for the real deal.
- Herb Love: If fresh herbs are out of reach, dried ones can step in. However, nothing beats the vibrant flavors of fresh!
- Add-ins: Roasted red peppers, baby kale, olives, and all your favorite Greek ingredients can be added to this easy Greek Spaghetti recipe.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
