Greek Spaghetti

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.

Ingredients

• Dry spaghetti pasta – Cook al dente—it’ll finish cooking when tossed with the sauce. Reserve some pasta water before draining to thin the sauce if needed.
• Olive oil – Use good-quality extra virgin olive oil. This dish is simple, so quality matters. Red onion – Slice it thin. Yellow or white onion works but tastes sharper. Red onion is milder and adds color.
• Garlic cloves – Fresh garlic only. Jarred garlic won’t give the same clean flavor and can turn bitter when cooked.
• Cherry tomatoes, halved – Halving releases their juices. You could also use whole grape tomatoes. Don’t use large tomatoes—they’ll make the dish watery.
• Marinated artichoke hearts, chopped
• Capers: Salty little bites that punctuate the dish.
• Oregano – Dried oregano works best for this dish. Mexican oregano has a citrusy flavor that works well too.
• Baby spinach – Fresh baby spinach only. Don’t use frozen spinach—it’ll make the pasta watery.
• 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 parsley only. Dried parsley won’t add the same bright finish. Flat-leaf parsley has the best flavor.
• Fresh dill – Fresh dill only. Dried dill tastes completely different and won’t work here.
• Fresh basil – Fresh basil only. Dried basil won’t give the same aromatic brightness. Tear it into pieces instead of chopping to prevent browning.

How to Make the Best Greek Spaghetti

Scroll down for the full recipe card with exact measurements and printable instructions.

Bring a large pot of salted water to a boil and cook the spaghetti according to the package directions until al dente. Drain the pasta, reserving a little of the pasta water, and set the spaghetti aside.

While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the sliced red onion and sauté for about 2 minutes, or until it begins to soften.

Stir in the garlic and cook for about 30 seconds, being careful not to let it brown. Add the cherry tomatoes, artichoke hearts, and capers to the skillet and stir to combine. Sprinkle in the oregano and cook for another minute to release its flavor.

Add the baby spinach and stir until it begins to wilt. Pour in the reserved liquid from the artichokes and bring the mixture to a gentle simmer.

Add the cooked spaghetti to the skillet and toss until every strand is coated with the sauce and vegetables.

If the pasta seems dry, add a few tablespoons of the reserved pasta water until the desired consistency is reached.

Remove the skillet from the heat. Top with crumbled feta cheese, fresh lemon zest, a squeeze of lemon juice, and a generous handful of chopped fresh herbs.

Serve immediately and enjoy.

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.

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.