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Greek Spaghetti with Tomato and Feta
Fresh chopped tomatoes, feta and olives all mixed together with spaghetti and an easy olive oil and lemon juice dressing make up this Greek Spaghetti.
Prep Time
5
minutes
mins
Cook Time
15
minutes
mins
Total Time
20
minutes
mins
Diet:
Vegetarian
Allergen:
Dairy, Gluten
Servings:
4
people
Calories:
392
kcal
Author:
Dannii Martin
Ingredients
200
g
Spaghetti
100
g
Mixed olives
halved
2
Tomatoes
4
Garlic clove
crushed
4
tablespoon
Olive oil
100
g
Feta
1
Lemon
(juice and zest only)
1
pinch
Sea salt and black pepper
15
g
Fresh basil
sliced into strips
UK Metric Measures
-
US Customary Measures
Instructions
Cook
200 g Spaghetti
according to the packet instructions.
Heat
4 tablespoon Olive oil
until hot and fry
4 Garlic clove
for one minute. Remove from the heat and set aside.
Drain the spaghetti, reserving some pasta water, and transfer it to a large bowl. Pour over the garlic oil and pasta water and mix well.
Add
2 Tomatoes
,
100 g Mixed olives
,
15 g Fresh basil
, juice of
1 Lemon
and
1 pinch Sea salt and black pepper
. Mix well.
Top with
100 g Feta
and serve immediately.
Notes
Why not give this dish a really intense tomato flavour by roasting cherry tomatoes and swapping them for the fresh chopped tomatoes.
You can add some extra salty flavour by adding some chopped capers.
Make sure that everything is chopped and ready to add, so it can all be mixed in whilst the pasta is hot. This dish is best enjoyed hot.
To make this even quicker, use some fresh tagliatelle which is ready in a few minutes.
Don't forget to reserve some of the pasta water. You really don't want to skip this step, as it makes the sauce so silky.
For an added vegetable boost, add some cooked kale or spinach.
Nutrition
Serving:
1
portion
|
Calories:
392
kcal
|
Carbohydrates:
41
g
|
Protein:
11
g
|
Fat:
24
g
|
Saturated Fat:
6
g
|
Cholesterol:
22
mg
|
Sodium:
685
mg
|
Potassium:
344
mg
|
Fiber:
4
g
|
Sugar:
5
g
|
Vitamin A:
914
IU
|
Vitamin C:
24
mg
|
Calcium:
172
mg
|
Iron:
2
mg