Greek-Style Spaghetti Recipe

Name: Greek-Style Spaghetti
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 baby eggplants; 1 small red capsicum; 1 small yellow capsicum; 1 zucchini; 1 red onion; 4 garlic cloves; 1 tablespoon lemon juice; 225 g dried whole wheat spaghetti; salt, to taste; fresh ground black pepper, to taste; 4 tablespoons olive oil; 2 tablespoons balsamic vinegar; 2 teaspoons clear honey; 100 g feta cheese; baby spinach leaves, to garnish

Servings: persons

4 baby eggplants
1 small red capsicum
1 small yellow capsicum
1 zucchini
1 red onion
4 garlic cloves
1 tablespoon lemon juice
225 g dried whole wheat spaghetti
salt, to taste
fresh ground black pepper, to taste
4 tablespoons olive oil
2 tablespoons balsamic vinegar
2 teaspoons clear honey
100 g feta cheese
baby spinach leaves, to garnish

1
Trim the eggplants and cut into small, equal-sized pieces; deseed and chop the capsicums; peel, trim and chop the onion; peel and chop the garlic. Put the onion and garlic in a bowl and toss in the lemon juice.
2
Cook the pasta in a pan or wok of lightly salted boiling water according to the packet instructions. Drain well and return to the pan or wok and toss in 1 tablespoon of olive oil.
3
Meanwhile, heat the remaining oil in a separate pan or wok, and cook all the vegetables over a medium heat for 10-12 minutes, stirring occasionally until they are just tender. Stir in the balsamic vinegar and the honey.
4
Add the pasta to the vegetables and toss gently until they are well-combined. Crumble the feta cheese over the dish, season with pepper and garnish with baby spinach leaves or your favourite herb and serve immediately.
5
Variation: For a milder taste, perhaps for children, use mozzarella cheese instead of feta.

431

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 4 baby eggplants, 1 small red capsicum, 1 small yellow capsicum, 1 zucchini, and more.

Yes, Greek-Style Spaghetti falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Greek-Style Spaghetti

How did you like this recipe?

Frequently Asked Questions