A large white bowl containing Greek Spaghetti
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5 from 1 vote

Greek Spaghetti with Tomatoes, Feta and Olives

This Greek Spaghetti is a really delicious fusion dish. The perfect light dinner to serve on a warm summer evening.
Prep Time5 mins
Cook Time45 mins
Total Time50 mins
Course: Lunch, Main Course
Cuisine: Greek, Italian, Mediterranean
Servings: 2 people
Calories: 305kcal
Author: Dannii


  • 20 cherry tomatoes halved
  • 100 g wholewheat spaghetti
  • 10 mixed olives halved
  • 30 g feta cheese
  • 1 lemon (juice and zest only)
  • 2 garlic cloves crushed
  • 1 pinch sea salt and black pepper
  • 2 tbsp fresh basil chopped
  • 0.5 tbsp olive oil


  • Put the tomatoes on a baking sheet and drizzle with the oil. Put in a preheated oven at 200C/390F for 45 minutes.
  • 15 minutes before the tomatoes are cooked, boil some water in a pan and add the spaghetti and simmer until cooked.
  • Drain the spaghetti and add the lemon juice and zest, garlic and salt and pepper and stir well. Add to a serving bowl and top with the tomatoes, olives, feta and basil.


Serving: 1portion | Calories: 305kcal | Carbohydrates: 52g | Protein: 12g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 13mg | Sodium: 522mg | Potassium: 553mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1115IU | Vitamin C: 68.8mg | Calcium: 143mg | Iron: 3.5mg