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    You are in: Home / Recipes / Greek-Style Spaghetti Recipe
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    Greek-Style Spaghetti

    Greek-Style Spaghetti. Photo by Sharon123

    1/1 Photo of Greek-Style Spaghetti

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    15 mins

    10 mins

    bluemoon downunder's Note:

    A wholesome and scrumptious Greek-style Spaghetti packed full of Mediterranean vegetables stir-fried until just tender, then flavoured with a blend of honey and balsamic vinegar. The vegetables are then tossed with the pasta and topped with crumbled feta cheese. Delicious. A dish just made to be eaten with a bottle of your favourite wine. I am posting this recipe, from one adapted from an International Masters '1001 recipes for pan or wok' recipe card, for the 2005 Zaar World Tour.

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    Units: US | Metric


    1. 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. 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. 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. 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. 5
      Variation: For a milder taste, perhaps for children, use mozzarella cheese instead of feta.

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    Ratings & Reviews:

    • on December 30, 2008


      Yum! I loved the flavors! I used half of a large eggplant, yellow and green bell peppers, didn't have zucchini, so used carrots instead. Thank you for a delicious meal!!

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    • on March 07, 2006


      This dish is "the best." It reminded me of my favorite dish that got discontinued off my local restaurant's menu.If I remember correctly, that dish also had red pepper flakes, pine nuts, and raisins (which I will sometime try adding). The vinegar/honey mixture added such a delightful syrup-y sweet flavor to the veggies. I hadn't eaten wheat pasta in several years and I now remember that I used to enjoy it with feta (the saltiness of the cheese goes great with the wheat taste). Thanks Bluemoon for this fabulous tasting, yet very healthy dinner! Roxygirl

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    • on January 09, 2006


      Since I cook eggplants regularly, it is one of our favorite veggies, I had to make this recipe!I followed this recipe exactly and used jalapeno peppers, and increased the garlic, although my DH was not too sure about this, I loved it! it has a lot of different flavors going on here, I liked the addition of balsamic vinegar, another ingredient I use often..I used regular spaghetti in place of whole wheat, and added in some browned chicken breast for for protein for my DH. This is a wonderful vegetarian meal omitting the chicken of coarse. Thank you for sharing!...Kitten:)

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    Nutritional Facts for Greek-Style Spaghetti

    Serving Size: 1 (793 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 562.9
    Calories from Fat 188
    Total Fat 20.9 g
    Saturated Fat 5.9 g
    Cholesterol 22.2 mg
    Sodium 302.2 mg
    Total Carbohydrate 86.5 g
    Dietary Fiber 20.3 g
    Sugars 19.7 g
    Protein 18.9 g

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