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
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.
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Comments (2)
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.