One Pot Greek Spaghetti
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
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
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!
Our Favorite
Pasta Recipes
Greek Spaghetti
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
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
would this taste good with ground lamb?
Hey Mindy,
We haven’t tried it with ground lamb (to be totally honest, I haven’t had ground lamb before) so I can’t be a good judge of that. Maybe give it a try and let us know how it worked out? I’d cook it on the side and serve it in addition (just in case). – Randa
This looks really good. Going to try this but wondering has anyone try this with Tortelloni instead of spaghetti?
Hi Helen,
We haven’t tried that yet but it sounds delicious. If you make it that way, let us know how it turns out.
would this be good as a cold dish?
Hi Heather, you bet. It can be served warm or cold.
Would this taste ok with whole wheat pasta?
Hey Claire. Yes, I think it would be just as good with whole wheat pasta.
thank for share this recipe
You’re welcome 🙂
Is it good cold?
Yes! It would be great warm or cold.
I take it this is served warm?
Yes, but you can serve it cold too. Both would be delicious.
Quick and easy recipe. Delicious! I used protein spaghetti. It was perfect!
Thank you Joyce! We’re so happy you enjoyed it 🙂 What protein spaghetti did you use?
Just made this and it’s so yummy!!
my husband is on dialysis and has congestive heart failure so he has to limit sodium and potassium and phosphorus from his diet. is there an alternative to the spinach and tomatoes?
Hey Sheila,
You can leave out the tomatoes if you want. The same goes for spinach. It may lack a little bit of the flavor but the pesto should still be delicious.
Using egg-free pasta & vegan feta cheese, this would make a lovely vegan supper
It would! Feel free to make any changes you need to make it work for you 🙂
Great recipe!
Due to a particular medication, dark, green leafy veggies such as spinach and aren’t the greatest for me. Can you suggest any substitutes? Thank you!
Hey Chris, you can leave it out and use your favorite veggie if you want or just leave it out in general.
I love this recipe! I have used a variation of it before.. sometimes I use broccoli instead of spinach. I also add Kalamata olives at the end! I always make enough for leftovers. Delicious!
That sounds delicious Sandy! Thanks for letting us know!
We just made this and it was so good! Served with bbq garlic prawns on the side and muah! Chefs kiss! The only thing I will do differently next time is reserve some pasta water (I knew I should have as I was draining) to keep it a little juicier.
So happy you liked it Tracy and thank you for sharing your tip!
Awesome combination of feta and spices along with the iron to boot in the spinach. Bravo Randa, not being a big red meat eater I truly enjoy your pasta recipes with nutrition in mind. You must be an awesome mother. Kudos to both you and Stacie on your 1 year celebration. Job well done, hope to be a follower for years to come. I’m indebted to you and your budget friendly cuisine not to mention nutritious as your recipes are good for me as a cancer survivor.
Sincerely Butch