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–+ servings
Healthy Greek Spaghetti

Greek Spaghetti

Course: Dinner, Lunch, Main Dish, Side Dish
Cuisine: Comfort Food, Greek, Pasta
Recipe Type: 90/10 Kid Friendly, 90/10 Regular, 90/10 Vegetarian, Instant Pot®
Author: Heidi Boortz
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

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.