Description
A vibrant and healthy Greek Pasta dish featuring tender pasta tossed with a flavorful mixture of sautéed onions, garlic, spinach, fresh tomatoes, black olives, oregano, and tangy feta cheese. Ready in just 25 minutes, this recipe is perfect for a quick Mediterranean-inspired meal.
Ingredients
Scale
Main Ingredients
- 16 ounces pasta
- A few swirls of olive oil
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 1 box frozen spinach (10 oz), thawed and squeezed dry
- 3 Roma tomatoes, chopped
- 1/2 cup black olives, halved
- 1/2 teaspoon oregano
- Splash of white wine (optional)
- Feta cheese, to taste
Instructions
- Cook the pasta: Prepare the pasta according to the package directions until al dente. Drain and set aside.
- Sauté aromatics and vegetables: In a large skillet, heat olive oil over medium heat. Add the chopped onions and cook until they become soft and just start to brown, about 5-7 minutes. Then add the minced garlic and sauté for an additional minute to release its aroma.
- Add spinach and tomatoes: Stir in the thawed and drained spinach, chopped Roma tomatoes, black olives, oregano, and a splash of white wine if using. Cook the mixture for 3-5 minutes until heated through and flavors meld.
- Combine pasta with vegetable mixture: Remove the skillet from the heat. Add the drained pasta to the skillet and toss well to combine all the ingredients evenly.
- Finish with feta: Stir in crumbled feta cheese to taste, allowing it to slightly soften and incorporate into the warm pasta mixture.
- Serve immediately: Plate the Greek Pasta and enjoy it fresh for the best flavor and texture.
Notes
- You can substitute fresh spinach for frozen if preferred; just wilt it down in the skillet before adding the other ingredients.
- The splash of white wine is optional but adds a nice depth of flavor; you can replace it with a little vegetable broth if desired.
- Use a good-quality feta cheese for authentic taste; vegan feta alternatives can be used for a dairy-free variation.
- Black olives can be swapped with Kalamata olives for a more traditional Greek flavor.
- Leftovers can be refrigerated and enjoyed within 2 days; reheat gently to preserve texture.
