This tangy, veggie-filled, one-pot dish can be made quickly with canned or fresh ingredients. This goes great with a crusty garlic bread or cheesy bread.
Preparation Time
15 mins
Cooking Time
40 mins
Total Time
55 mins
Calories
413 Calories
Recipe Instructions
Step 1
Bring a large pot of lightly salted water to a rolling boil. Cook the spaghetti at a boil, stirring occasionally, until the tender yet firm to the bite, about 12 minutes; drain and set aside.
Step 2
Heat olive oil in a large saucepan over medium heat; cook and stir the spinach and mushrooms in the hot oil until they give off their liquid, about 10 minutes. Add the red wine vinegar and balsamic vinegar; bring to a boil. Stir the tomatoes, basil, parsley, and black olives into the boiling mixture; continue cooking and stirring, until the flavors blend, about 10 more minutes.
Step 3
Mix the cooked spaghetti into the tomato mixture and reduce heat to medium-low. Simmer the pasta and sauce until the flavors have blended, 8 to 10 minutes; stir the feta cheese into the pasta. Sprinkle with more feta cheese to serve.
Ingredients
¼ cup chopped fresh basil
1 tablespoon chopped fresh parsley
2 (14.5 ounce) cans diced tomatoes
¼ cup red wine vinegar
¼ cup balsamic vinegar
1 (8 ounce) package spaghetti
1 (8 ounce) package sliced fresh mushrooms
extra-virgin olive oil, or as needed
1 (10 ounce) bag fresh spinach
1 (6 ounce) can sliced black olives, drained (Optional)
