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This Greek spaghetti recipe is a quick and easy one pot meal idea for busy nights. It’s made with simple ingredients so you can have this tasty dish on the table in no time, making it a great option for busy weeknights.
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Greek Spaghetti
Greek Spaghetti Ingredients
- Spaghetti noodles
- Extra virgin olive oil
- Red wine vinegar
- Lemon juice
- Garlic cloves
- Fresh basil
- Fresh dill
- Dried oregano
- Sea salt
- Black pepper
- Salted butter
- Grape tomatoes
- Red onion
- Frozen spinach
- Crumbled feta cheese
Recipe Variations and Ingredient Substitutions
I don’t recommend swapping too many of these ingredients. Fresh herbs will taste better, but I will share the dried herb alternative if you don’t have anything on hand.
A rule of thumb is for every 1 tablespoon of fresh herbs, you can use 1 teaspoon dried. That being said, measure with your heart. I go a little over.
- Spaghetti: Use whatever pasta you have. Linguine, spaghettini, etc.
- Fresh basil: Instead of fresh basil you can use dried basil.
- Fresh dill: Use dried dill weed.
- Salted butter: You can use unsalted. Just taste and adjust the salt as you cook.
- Grape tomatoes: Use what you can. Sundried tomatoes would be delicious as an alternative.
- Frozen Spinach: Use 2 cups of fresh baby spinach.
Tools you’ll need to make this recipe
If you don’t have a food processor, you can also use a blender or take the long way and chop it real fine.
What to Serve With Greek Spaghetti
You could eat this alone, but here are some other tasty side dishes and mains to serve this greek pasta with.
- Sheet Pan Greek Chicken
- Greek Chicken Salad
- Greek Turkey Meatballs
- Side salad of mixed greens and a simple vinaigrette dressing.
- Garlic bread.
- Roasted or grilled vegetables (zucchini, eggplant, or bell peppers) would pair well with this pasta dish and add color to the plate.
- Grilled chicken or shrimp for added protein.
- Canned chickpeas or white beans to the spaghetti for a vegetarian option.
- Drink option: sparkling water with lemon slices or a glass of chilled white wine.
FAQs about One Pot Greek Spaghetti
You can use 2 cups of fresh spinach in place of 12 oz of frozen spinach.
Yes, you can put the sauce in the fridge. The oil will solidify but once you add it to the noodles in the pan it will melt.
Store any leftovers in an airtight container in the refrigerator for 3-4 days.
You can heat it in a pan over the stove or place your serving in a bowl and microwave it.
How to Make One-Pot Greek Spaghetti
To make this Greek spaghetti dish, start by bringing 4 cups of salted water to a boil in a medium to large pot.
While the water is boiling, prepare the sauce by combining 3 garlic cloves, basil, dill, oregano, salt, pepper, lemon juice, red wine vinegar, and olive oil in a food processor.
Pulse for 15-20 seconds.
Next, add the noodles to the boiling water and cook for 12 minutes. Drain the noodles and set aside.
In the same pot as you cooked the noodles, melt the butter and add the cherry tomatoes, onion, and spinach.
Break apart the spinach to help it thaw and cook for 7 minutes.
Then, use a garlic press to add the remaining garlic and stir to combine.
Add the cooked pasta and sauce to the pan and toss to coat. Cook for 7-10 minutes.
Finally, top the dish with crumbled feta cheese and fresh dill. Your delicious Greek spaghetti is now ready to enjoy!
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Greek Spaghetti
This quick and easy Greek spaghetti recipe is perfect for busy weeknights. Made with grape tomatoes, spinach, feta cheese, and flavorful herbs, you'll have a fresh and flavorful dinner on the table in no time.
4.06 from 101 votes
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Prep Time:15 minutes mins
Cook Time:26 minutes mins
Total Time:41 minutes mins
Equipment
Ingredients
- 1 lb spaghetti
- 3 tbsp extra virgin olive oil
- 1 tbsp red wine vinegar
- 1 tbsp lemon juice
- 4 garlic cloves
- 2 tbsp fresh chopped basil
- 2 tbsp fresh chopped dill
- 1 tbsp dried oregano
- ½ tsp sea salt
- ½ tsp fresh cracked pepper
- 3 tbsp salted butter
- 1 cup grape tomatoes halved
- ½ red onion diced
- 12 oz frozen spinach
- 4 oz crumbled feta cheese
Instructions
Bring 4 cups of salted water to a boil in a medium to large pot. Cook the noodles in boiling water for 12 minutes, then drain and set aside.
While the noodles are cooking, combine 3 cloves of garlic, basil, dill, oregano, salt, pepper, lemon juice, red wine vinegar, and olive oil in a food processor and pulse for 15-20 seconds to make the sauce.
Melt butter in the pot you cooked the spaghetti in and add tomatoes, onion, and spinach (break apart the frozen spinach so it thaws quicker). Cook for 7 minutes, then add the remaining garlic and stir.
Add noodles and sauce to the pan and toss to coat. Cook for 7-10 minutes.
Top with crumbled feta and fresh dill for garnish.
Video
Notes
Fresh spinach for frozen spinach:
Use 2 cups of fresh spinach in place of 12 oz of frozen spinach.
How can I store Greek Spaghetti leftovers?
Store any leftovers in an airtight container in the refrigerator for 3-4 days.
Nutrition
Serving: 1servingCalories: 475kcalCarbohydrates: 63gProtein: 15gFat: 18gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.2gCholesterol: 32mgSodium: 503mgPotassium: 480mgFiber: 5gSugar: 4gVitamin A: 7172IUVitamin C: 9mgCalcium: 209mgIron: 3mg
Servings: 6 servings
Calories: 475kcal
