Greek Spaghetti
Enjoy amazing flavors in this super easy Greek Spaghetti. This tasty recipe is a delicious twist on the Italian classic, but instead of thick tomato sauce, this fresh and fabulous recipe is made with cherry tomatoes, vibrant veggies, and tangy feta cheese. It’s a meatless dish, but with so much flavor, it’s hearty, delicious, and oh-so-satisfying!
Greek Spaghetti is such a fabulous meal. It’s rich, hearty, and loaded with flavor. It’s a fresh alternative to traditional spaghetti recipes and is perfect for summer dining when tomatoes are in season.
Cherry tomatoes are the star of this recipe. They’re so flavorful and add a pop of color and freshness. You could use grape tomatoes, too, or just chop up fresh tomatoes.
Greek Spaghetti
This isn’t a hugely saucy dish, but that’s intentional. I wanted the tomato, herb, and spinach flavors to shine without being muted by a thick sauce. A sprinkle of feta over the top enlivens the whole dish. The fresh, tangy and salty-sweet flavor of feta finishes this dish with the right amount of pizzaz.
Greek Spaghetti is a simple dish ready in under 30 minutes. I love that it’s a quick and delicious dish, and everyone loves it. I’ve served it at family dinners, dinner parties, and potlucks. It’s a great dish to showcase summer produce, and with such a bright, sunny flavor, everyone is sure to love it!
Why I love this recipe
- It’s loaded with herbs and summery veggies, and it’s a lighter version of a classic Italian spaghetti.
- Ready in under 30 minutes, this dish is super fast and fabulous!
- Greek Spaghetti is really versatile: add grilled chicken or shrimp for extra protein.
Gather these ingredients
- Spaghetti – You can use any kind of spaghetti.
- Extra virgin olive oil
- Red wine vinegar
- Lemon juice – From fresh lemons.
- Garlic – Fresh garlic cloves.
- Basil – Fresh basil; chopped.
- Parsley – Fresh parsley.
- Dried oregano
- Salt and pepper
- Butter – I use salted butter in this recipe.
- Cherry tomatoes – Halved.
- Red onion – Diced.
- Spinach – Fresh baby spinach.
- Feta cheese – Crumbled.
How to make Greek Spaghetti
- Bring a large pot of salted water to a boil and cook the spaghetti for 11-12 minutes or until it is al dente. Drain the spaghetti and set it aside.
- Combine the garlic, basil, parsley, oregano, salt, pepper, lemon juice, red wine vinegar, and olive oil in a food processor or blender and pulse until it is pureed into a sauce.
- Melt the butter in the pot you cooked the pasta in, then add the tomatoes, onions, and spinach. Cook for about 5 minutes or until the onion is tender.
- Add the pasta back to the pot with the tomatoes, and add the sauce you made with the garlic and herbs. Toss to coat and then cook on the stovetop for 2-3 minutes until heated through.
- Top with the crumbled feta, the reserved tomatoes, and fresh basil before serving.
- Enjoy!
Tips & substitutions
- Reserve half a cup of the pasta cooking water to add to the spaghetti if it gets too dry. Just add a few spoonfuls at a time to moisten it.
- Fresh herbs make all the difference in this recipe. Fresh basil, fresh parsley, and fresh garlic add tons of flavor.
- You can use grape tomatoes or even chopped tomatoes, but cherry tomatoes are widely available.
- Baby spinach is my pick for this recipe which calls for 2 cups of spinach. Press the spinach into the measuring cup lightly when measuring it.
- Add sliced grilled chicken or grilled shrimp to the top of this pasta dish to turn it into a meatier meal.
- To make vegan Greek Spaghetti, use more olive oil instead of butter and use your favorite tangy vegan cheese instead of the feta.
Serving suggestions
This meatless Greek Spaghetti is a fabulous meal that’s already got veggies in it. I love pairing it with grilled meats like Lemon-Basil Chicken Kabobs, grilled salmon, and more. Even as a meatless meal, this tasty pasta recipe is perfect with a side like a Greek Wedge Salad or a more traditional Greek salad.
Storage
Store any leftovers in an airtight container for 3-4 days. You can also freeze the leftovers. Pop them into a freezer-safe container or zipper-top bag and freeze for up to a month.
Check out these awesome pasta recipes while you’re here
Get the Recipe:
Greek Spaghetti
Ingredients
- 1 lb spaghetti pasta
- 3 tbsp extra virgin olive oil
- 1 tbsp red wine vinegar
- 2 tbsp lemon juice
- 4 garlic cloves
- 4 tbsp fresh chopped basil
- 4 tbsp fresh chopped parsley
- 1 tbsp dried oregano
- ½ tsp sea salt
- ½ tsp fresh cracked pepper
- 4 tbsp salted butter
- 1 ¼ cups cherry tomatoes, halved (reserve a small amount for garnish)
- 1 small red onion diced
- 2 cups fresh spinach
- 6 oz crumbled feta cheese
- Fresh basil, chopped for garnish
Instructions
- Bring a large pot of salted water to a boil and cook the spaghetti for 11-12 minutes or until it is al dente. Drain the spaghetti and set it aside.
- Combine the garlic, basil, parsley, oregano, salt, pepper, lemon juice, red wine vinegar, and olive oil in a food processor or blender and pulse until it is pureed into a sauce.
- Melt the butter in the pot you cooked the pasta in, then add the tomatoes, onions, and spinach. Cook for about 5 minutes or until the onion is tender.
- Add the pasta back to the pot with the tomatoes, and add the sauce you made with the garlic and herbs. Toss to coat and then cook on the stovetop for 2-3 minutes until heated through.
- Top with the crumbled feta, the reserved tomatoes, and fresh basil before serving.
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I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
Sorry, but our Greek Spaghetti recipe from Athens, Greece is just browned butter drizzled between 3 layers of spaghetti along with finely shredded mizithra cheese or with pecorino romano cheese. Not much more added. It was always an easy dinner to fix when you were in a hurry.
I’d like to make this tonight but can’t have red wine vinegar , what can I substitute, balsamic vinegar or white wine vinegar?
I’d use white wine vinegar :)