Feta and Kalamata Spaghetti

    35 minutes

    This is a Greek themed spaghetti with feta and kalamata olives. I sometimes add artichokes or spinach for variation.

    56 people made this

    Serves: 4 

    • 250g wholewheat spaghetti
    • 1 tablespoon olive oil
    • 2 cloves garlic, minced
    • 1 punnet mushrooms, sliced
    • 2 small zucchini, sliced
    • dried oregano to taste
    • salt and freshly ground black pepper to taste
    • 12 Kalamata olives, pitted and sliced
    • 50g feta cheese, crumbled

    Preparation:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Cook spaghetti according to package instructions; drain.
    2. Heat the olive oil in a frying pan over medium heat and sauté the garlic 2 minutes. Mix in mushrooms and zucchini. Season with oregano, salt and pepper. Stir in olives and cook until heated through. Place pasta in the frying pan, toss to coat and continue cooking about 2 minutes. Toss with feta cheese to serve.

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    Reviews in English (43)


    Used different ingredients. EDIT: I MEANT I ADDED THESE INGREDIENTS TO THE RECIPE! This is delicious! I used 60g spaghetti, much more garlic, some minced onions, one small yellow sweet-hot capsicum, more zucchini, green beans, spinach, a can of olives, and more feta. With more vegetables and less pasta, it's just wonderful. Thank you.  -  29 Sep 2008


    Altered ingredient amounts. My husband and I thought it was absolutely delicious. I sauteed the zucchini with the mushrooms in olive oil, and added the garlic only when the veggies were almost ready so as to keep the flavour and not burn it. We also added a lot more feta, cut into small cubes (about 1-2 oz for half the recipe). Next time, we might add a diced fresh tomato. Thanks!  -  29 Sep 2008


    This was great and easy to make- i hardly took any time at all. I used regular fresh mushrooms and adjusted the recipe for 6 people. I'm not a big zucchini eater, but I really liked it in this dish! Even my picky little sister ate this.  -  29 Sep 2008