Quick Recipe ⤞ Quick and Easy Greek Spaghetti

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
• ¼ cup red wine vinegar
• ¼ cup balsamic vinegar
• 2 (14.5 ounce) cans diced tomatoes
• ¼ cup chopped fresh basil
• 1 tablespoon chopped fresh parsley
• 1 (6 ounce) can sliced black olives, drained
• 2 ounces crumbled feta cheese, or to taste

Cooking 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.

Nutrition Facts

• calories412.8
• carbohydrateContent60.7 g
• cholesterolContent12.6 mg
• fatContent11.7 g
• fiberContent7.8 g
• proteinContent16.1 g
• saturatedFatContent3.4 g
• sodiumContent1095.2 mg
• sugarContent9.8 g