This Greek-inspired spaghetti is a perfect weeknight meal that delivers bold Mediterranean flavors in under thirty minutes. The dish features a simple yet robust sauce made by sautéing garlic and oregano in olive oil before tossing in fresh diced tomatoes and a splash of zesty lemon juice. The acidity of the lemon cuts through the richness of the crumbled feta cheese, creating a bright, savory balance. Tossed with tender thin spaghetti, itâÂÂs a light but satisfying vegetarian main course. The addition of fresh green onions and parsley adds a crisp, herbaceous finish. ItâÂÂs ideal for a casual family dinner, a light lunch, or a quick meal when you want something fresh and healthy without sacrificing flavor. Simple ingredients come together to create a dish that feels both comforting and refreshing.
Greek Spaghetti With Tomatoes And Feta
Description
This Greek-inspired spaghetti is a perfect weeknight meal that delivers bold Mediterranean flavors in under thirty minutes. The dish features a simple yet robust sauce made by saut&# 195;©ing garlic and oregano in olive oil before tossing in fresh diced tomatoes and a splash of zesty lemon juice. The acidity of the lemon cuts through the richness of the crumbled feta cheese, creating a bright, savory balance. Tossed with tender thin spaghetti, itâÂÂs a light but satisfying vegetarian main course. The addition of fresh green onions and parsley adds a crisp, herbaceous finish. ItâÂÂs ideal for a casual family dinner, a light lunch, or a quick meal when you want something fresh and healthy without sacrificing flavor. Simple ingredients come together to create a dish that feels both comforting and refreshing.Ingredients
Directions
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Bring a large pot of salted water to a boil and cook the spaghetti according to package directions until al dente. Drain and set aside.
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Heat the olive oil in a large nonstick skillet over medium-high heat.
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Add the oregano and minced garlic to the skillet; sauté for about 30 seconds until fragrant but not browned.
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Add the diced tomatoes, sliced green onions, 2 tablespoons of the chopped parsley, and lemon juice to the skillet.
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Cook the tomato mixture for 2 minutes, stirring occasionally, until the tomatoes are heated through and slightly softened.
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Add the cooked spaghetti and 3/4 cup of the crumbled feta cheese to the skillet. Toss gently to combine everything evenly.
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Serve immediately, topping with the remaining feta cheese and parsley. Sprinkle with freshly ground pepper and serve with lemon slices if desired.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 668.4kcal
- % Daily Value *
- Total Fat 19.4g30%
- Saturated Fat 9.5g48%
- Cholesterol 37.8mg13%
- Sodium 691.0mg29%
- Total Carbohydrate 102.4g35%
- Dietary Fiber 14.9g60%
- Sugars 11.7g
- Protein 28.3g57%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For extra flavor, you can add a pinch of red pepper flakes to the oil with the garlic for a bit of heat.
If using canned diced tomatoes, drain excess liquid before adding to the skillet to prevent the sauce from becoming too watery.
This dish is best served immediately while hot. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of water to refresh the texture.
For a heartier meal, you can add cooked chickpeas or grilled chicken breast to the dish.
