This Healthy Greek Spaghetti is simple yet flavorful, perfect for a busy weeknight. Top it with Grilled Greek Chicken for a variation.
Instant Pot Instructions Included!
Servings : 8
Ingredients
- 1 zucchini finely diced
- 1/2 cup Kalamata olives pitted and sliced
- 3 Tbsp capers
- 1 pint grape tomatoes halved
- 1/4 cup fresh parsley chopped
- 1 tsp oregano
- 1 Tbsp extra virgin olive oil
- 1 Tbsp bottled minced garlic
- 2 Tbsp lemon juice
- 1/4 cup roasted red bell peppers
- 1 lb 100% whole wheat spaghetti noodles
- 1 cup feta cheese crumbled
Need to make a plan?This recipe is already preloaded in MyFoodPlanet!
Instructions
Stovetop
- Cook pasta according to package directions. Drain.
- While spaghetti is cooking, add zucchini, olives, capers, tomatoes, parsley, and oregano to a large bowl. Stir well. Add oil, garlic, lemon juice, and roasted red bell peppers to a blender. Blend until smooth.
- Stir cooked and drained pasta into the vegetables. Pour oil mixture over pasta and vegetables. Stir well to coat. Serve with feta cheese.
Instant Pot®
- Break noodles in half. Add noodles and 4 cups water to IP. Affix lid, and set valve to sealing. Press manual and reduce time to 4 minutes.
- While spaghetti is cooking, add zucchini, olives, capers, tomatoes, parsley, and oregano to a large bowl. Stir well. Add oil, garlic, lemon juice, and roasted red bell peppers to a blender. Blend until smooth.
- When cook time is up, allow for natural pressure release for 5 minutes. Quick release remaining pressure. Add vegetable mixture to instant pot. Pour oil mixture over pasta and vegetables. Stir well to coat. Serve with feta cheese.
Tried this recipe?Let us know how it was!
This Post Has 2 Comments
I am in love with this recipe. I used WW garlic noods from Pikes Place Market and it tasted amazing!
I think that is how life should be lived. Simple tasty recipes with ingredients from a local market! Nice work.