Total Time
Prep 5 mins
Cook 20 mins

This is one of my favorite I-need-something-for-dinner-fast recipes. I always keep the feta on hand, so it's always ready-to-go. The best thing about it is, you can adapt it easily to your own taste. I have a friend who makes it with the feta that has basil and sun-dried tomatoes in it, and she recommends that, too, for a variation! I do recommend the butter tho, I tried it once with margarine and didn't care for the difference.

Ingredients Nutrition


  1. Cook pasta according to package directions to al dente stage.
  2. While pasta is cooking, melt butter and saute garlic in a non-stick skillet When pasta is done, drain and toss immediately in skillet, stirring with pasta server to coat with butter and distribute garlic.
  3. Serve into pasta dishes and sprinkle with the desired amount of feta.
  4. (If you like it like I do, 1/4 cup may not be enough!).


Most Helpful

My greek grandma used to make this for us all the time. I agree with you about the butter - margarine or oil just doesn't work for this one. My grandma used to brown the butter well and add the crumbled cheese to brown a little in the sauce before putting the spaghetti in, so we used to call it "brown butter spaghetti". I'd even reccomend this to someone who doesn't care for garlic - use less or leave it out - it's still great. Thanks so much for posting this.

labouchet August 19, 2002

This is a simple yet yummy recipe. My daughter went on a field trip to a local Greek restaurant and ordered the Greek Spaghetti. She is an extremely pickly eater, but loved this dish. I searched the internet to see what I could find and this one is very similar to what she had. I made it exactly like the recipe, making sure to use real butter. The butter is important as that flavor really shined through in a way margarine would not. The whole family was pleased with the finished product and we'll be having it again soon!

Julie F January 04, 2010

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