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Easy Mediterranean-Style Greek Pasta Recipe photo

Mediterranean-Style Greek Pasta Recipe

This Mediterranean-Style Greek Pasta is SO EASY! Whole-wheat spaghetti tossed with fresh veggies and creamy feta for a vibrant, healthy dinner.
Print Recipe Save it
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course
Cuisine Greek, Mediterranean
Servings 4 servings

Equipment

  • Large Pot
  • Sauté pan
  • Colander
  • Wooden Spoon
  • Knife and cutting board

Ingredients
  

  • 1/2 pound whole-wheat spaghetti pasta
  • 2 tablespoons olive oil
  • 1 small onion diced
  • 2 cups fresh spinach leaves
  • 3 garlic cloves sliced
  • 1 large beefsteak tomato diced
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 1/2 cup fat-free feta cheese crumbled

Instructions
 

  • Begin by bringing a large pot of salted water to a boil. Add the whole-wheat spaghetti and cook according to package instructions until al dente. Once cooked, reserve about 1/2 cup of the pasta water, then drain the spaghetti in a colander.
  • In a sauté pan, heat the olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes, or until it becomes translucent. Next, add the sliced garlic and continue to cook for an additional minute, until fragrant.
  • Toss in the fresh spinach leaves and diced beefsteak tomato to the pan. Sprinkle with kosher salt and ground black pepper. Cook until the spinach wilts and the tomatoes soften, about 2-3 minutes.
  • Add the cooked spaghetti to the sauté pan with the vegetable mixture. Toss everything together, adding reserved pasta water a little at a time to achieve your desired consistency.
  • Remove from heat and gently fold in the crumbled feta cheese. This will add a creamy texture and rich flavor to your dish.
  • Plate the Mediterranean-Style Greek Pasta while warm. Drizzle with a touch more olive oil if desired and enjoy your delicious and healthy meal!

Notes

  • Use fresh vegetables in season to keep the dish vibrant and flavorful year-round.
  • To make it vegan, omit feta or substitute with a plant-based alternative.
  • Store cooked pasta in an airtight container in the fridge up to 3 days; reheat gently with a splash of water or olive oil.
  • Reserve pasta water to help create a silky sauce consistency when tossing the pasta with veggies.
  • Boost flavor with a pinch of red pepper flakes or a squeeze of fresh lemon juice if desired.
Keyword Easy, Healthy, Quick, Vegetarian