Quick And Easy Greek Spaghetti Recipes

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GREEK SPAGHETTI



Greek Spaghetti image

I found this online and thought it looked simple and tasty (and different from the average spaghetti).

Provided by iewe7726

Categories     Spaghetti

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

1 1/2 lbs tomatoes, seeded and cut into 1/2-inch pieces
1/2 cup kalamata olives or 1/2 cup other black olives, pitted
1/4 lb feta cheese, crumbled
3 tablespoons capers, drained
3 tablespoons flat leaf parsley, chopped
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
3/4 lb spaghetti
6 tablespoons olive oil
3 garlic cloves, minced

Steps:

  • In a large bowl, combine the tomatoes, olives, feta, capers, parsley, salt, and pepper.
  • Cook spaghetti according to package directions and drain.
  • Meanwhile, in a medium frying pan, heat the olive oil over moderately low heat. Add the garlic and cook, stirring, for 1 minute.
  • Add the cooked pasta and the garlic oil to the tomato mixture and toss.

GREEK SPAGHETTI



Greek Spaghetti image

"Out of all our recipes for pasta, this simple meatless main dish is our favorite," writes Christa and Holley Hageman from Telford, Pennsylvania. "We can hardly wait for summer to arrive so we can use our garden-fresh tomatoes and minced basil in this recipe." The entree's Mediterranean flair comes from feta cheese, oregano, olive oil and lemon.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 12

6 ounces uncooked thin spaghetti
1 teaspoon dried oregano
1 garlic clove, minced
2 teaspoons olive oil
3 cups chopped seeded plum tomatoes
1/2 cup sliced green onions
1/4 cup minced fresh parsley, divided
2 tablespoons minced fresh basil
2 tablespoons lemon juice
1 cup (4 ounces) crumbled feta cheese, divided
1/2 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Cook pasta according to package directions. In a nonstick skillet, saute oregano and garlic in oil for 1 minute or until garlic is tender. Add the tomatoes, green onions, 2 tablespoons parsley, basil and lemon juice; cook and stir for 2 minutes or until heated through. Remove from the heat., Drain spaghetti and add to tomato mixture. Add 3/4 cup feta cheese, salt and pepper; toss to combine. Transfer to serving plates. Sprinkle with remaining feta and parsley. Serve immediately.

Nutrition Facts :

QUICK AND EASY GREEK SPAGHETTI



Quick and Easy Greek Spaghetti image

This tangy, veggie-filled, one-pot dish can be made quickly with canned or fresh ingredients. This goes great with a crusty garlic bread or cheesy bread.

Provided by hokiemom

Categories     Greek Recipes

Time 55m

Yield 4

Number Of Ingredients 11

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
¼ cup red wine vinegar
¼ cup balsamic vinegar
2 (14.5 ounce) cans diced tomatoes
¼ cup chopped fresh basil
1 tablespoon chopped fresh parsley
1 (6 ounce) can sliced black olives, drained
2 ounces crumbled feta cheese, or to taste

Steps:

  • 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.

Nutrition Facts : Calories 412.8 calories, Carbohydrate 60.7 g, Cholesterol 12.6 mg, Fat 11.7 g, Fiber 7.8 g, Protein 16.1 g, SaturatedFat 3.4 g, Sodium 1095.2 mg, Sugar 9.8 g

QUICK AND EASY GREEK SPAGHETTI



Quick and Easy Greek Spaghetti image

This tangy, veggie-filled, one-pot dish can be made quickly with canned or fresh ingredients. This goes great with a crusty garlic bread or cheesy bread.

Provided by hokiemom

Categories     Greek Recipes

Time 55m

Yield 4

Number Of Ingredients 11

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
¼ cup red wine vinegar
¼ cup balsamic vinegar
2 (14.5 ounce) cans diced tomatoes
¼ cup chopped fresh basil
1 tablespoon chopped fresh parsley
1 (6 ounce) can sliced black olives, drained
2 ounces crumbled feta cheese, or to taste

Steps:

  • 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.

Nutrition Facts : Calories 412.8 calories, Carbohydrate 60.7 g, Cholesterol 12.6 mg, Fat 11.7 g, Fiber 7.8 g, Protein 16.1 g, SaturatedFat 3.4 g, Sodium 1095.2 mg, Sugar 9.8 g

EASY SPAGHETTI



Easy Spaghetti image

Cynthia Wise of Mineral City, Ohio, writes, "My husband and I really like this hearty main dish. It's quick and easy, and I always have the ingredients on hand."

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 2 servings.

Number Of Ingredients 7

1/2 pound lean ground beef (90% lean)
1/4 cup chopped onion
2 cups meatless spaghetti sauce
1 cup water
3 ounces uncooked spaghetti, broken
1/4 pound reduced-fat process cheese (Velveeta), cubed
2 teaspoons grated Parmesan cheese

Steps:

  • In a nonstick skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the spaghetti sauce, water and spaghetti; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until spaghetti is tender. Add process cheese; stir until melted. Sprinkle with Parmesan cheese.

Nutrition Facts : Calories 570 calories, Fat 15g fat (8g saturated fat), Cholesterol 81mg cholesterol, Sodium 2115mg sodium, Carbohydrate 63g carbohydrate (24g sugars, Fiber 5g fiber), Protein 43g protein.

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Top Asked Questions

What is the best way to cook spaghetti?
Cook pasta according to package directions. In a nonstick skillet, saute oregano and garlic in oil for 1 minute or until garlic is tender. Add the tomatoes, green onions, 2 tablespoons parsley, basil and lemon juice; cook and stir for 2 minutes or until heated through. Remove from the heat. Drain spaghetti and add to tomato mixture.
How do you make a Greek pasta salad?
Cook your pasta al dente and rinse under cold water to stop cooking. Combine everything in a large bowl and toss with dressing, chill before serving! So easy right? What Veggies go into a Greek Pasta Salad?
What is the best way to cook spaghetti with feta cheese?
Drain spaghetti and add to tomato mixture. Add 3/4 cup feta cheese, salt and pepper; toss to combine. Transfer to serving plates. Sprinkle with remaining feta and parsley. Serve immediately.
How to cook spaghetti for pasta Parmesan?
Directions Cook pasta according to package directions. In a nonstick skillet, saute oregano and garlic in oil for 1 minute or until garlic is tender. Drain spaghetti and add to tomato mixture. Add 3/4 cup feta cheese, salt and pepper; toss to combine.

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