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.
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.
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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.