Greek 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!
Find it online: https://thecookingjournal.com/easy-greek-spaghetti/