Quick and Easy Greek Spaghetti |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 4 |
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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. Ingredients:
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 |
1/4 cup red wine vinegar |
1/4 cup balsamic vinegar |
2 (14.5 ounce) cans diced tomatoes |
1/4 cup chopped fresh basil |
1 tablespoon chopped fresh parsley |
1 (6 ounce) can sliced black olives, drained (optional) |
2 ounces crumbled feta cheese, or to taste |
Directions:
1. 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.
2. 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.
3. 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.
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