Best 6 Spaghetti With Feta Olives And Garlic Beans Recipes

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Indulge in a culinary journey with our tantalizing Spaghetti with Feta, Olives, and Garlic Beans. This delightful dish is a harmonious blend of flavors, textures, and colors that will leave your taste buds dancing. The tender spaghetti, tossed in a flavorful sauce made with tangy feta cheese, succulent olives, aromatic garlic, and hearty beans, creates a symphony of flavors that is both comforting and exciting. This recipe is not just a meal; it's an experience.

In addition to the main recipe, you'll find variations that cater to different dietary preferences and add exciting twists to the dish. The Vegan Spaghetti with Sun-Dried Tomato Pesto and Chickpeas is a plant-based delight that showcases the vibrant flavors of sun-dried tomatoes and the nutty goodness of chickpeas. If you're a fan of bold and spicy flavors, the Spaghetti with Spicy Tomato Sauce and Feta is sure to satisfy your cravings. The combination of spicy tomato sauce and creamy feta cheese creates a perfect balance that will leave you wanting more.

And for those who love seafood, the Spaghetti with Mussels, Feta, and Tomatoes is a seafood lover's paradise. Fresh mussels, juicy tomatoes, and tangy feta cheese come together to create a dish that is both elegant and satisfying.

Check out the recipes below so you can choose the best recipe for yourself!

PENNE WITH TOMATOES & WHITE BEANS



Penne with Tomatoes & White Beans image

I learned how to make this dish from friends in Genoa, Italy, where they're known for creating tasty combinations of veggies, pasta and beans. You can sub feta cheese to give this a Greek twist. -Trisha Kruse, Eagle, Idaho

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 10

8 ounces uncooked penne pasta
2 tablespoons olive oil
1 garlic clove, minced
2 cans (14-1/2 ounces each) Italian diced tomatoes, undrained
1 can (15 ounces) cannellini beans, rinsed and drained
1 package (10 ounces) fresh spinach, trimmed
1/4 cup sliced ripe olives
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup grated Parmesan cheese

Steps:

  • Cook pasta according to package directions. Meanwhile, in a large skillet, heat oil over medium-high heat. Add garlic; cook and stir 1 minute. Add tomatoes and beans. Bring to a boil. Reduce heat; simmer, uncovered, 5-7 minutes to allow flavors to blend., Add spinach, olives, salt and pepper; cook and stir over medium heat until spinach is wilted. Drain pasta; top with tomato mixture and cheese.

Nutrition Facts : Calories 491 calories, Fat 13g fat (3g saturated fat), Cholesterol 9mg cholesterol, Sodium 1505mg sodium, Carbohydrate 77g carbohydrate (14g sugars, Fiber 9g fiber), Protein 19g protein.

OLIVE AND FETA PASTA



Olive and Feta Pasta image

I whipped up this pasta dish to satisfy a craving for olives and feta cheese. Add artichokes or spinach for variation.

Provided by MISSSMEW2

Categories     Pasta and Noodles     Noodle Recipes

Time 35m

Yield 4

Number Of Ingredients 9

8 ounces uncooked whole wheat spaghetti
1 tablespoon olive oil
2 cloves garlic, minced
8 ounces crimini mushrooms, sliced
2 small zucchini, sliced
dried oregano to taste
salt and pepper to taste
12 black olives, pitted and sliced
1 ounce crumbled feta cheese

Steps:

  • Bring a large pot of lightly salted water to a boil. Add spaghetti and cook for 8 to 10 minutes or until al dente; drain.
  • Heat the olive oil in a skillet over medium heat, and saute 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 skillet, toss to coat, and continue cooking about 2 minutes. Top with feta cheese to serve.

Nutrition Facts : Calories 273.5 calories, Carbohydrate 43.5 g, Cholesterol 6.3 mg, Fat 7.4 g, Fiber 9 g, Protein 12.1 g, SaturatedFat 1.9 g, Sodium 242.4 mg, Sugar 2.5 g

PASTA WITH FETA AND GREEN OLIVES



Pasta With Feta and Green Olives image

Bold, briny and tangy, this 15-minute pasta is full of personality. Olives are first slightly blistered in oil, drawing out their brininess, then crumbled feta is stirred into the pasta at the end until melty. Keep the feta chunky when breaking it apart so that the squares become soft and creamy, tasting almost baked. Castelvetrano olives are best here for their meaty texture and gentle flavor, but you can also use your preferred olive. Smash them with the flat side of a chef's knife - or even the heel of your palm in a pinch - then use your fingers to pluck the olive flesh off the pit. Any stubborn meat clinging to the pit is fair game to be eaten then and there.

Provided by Yasmin Fahr

Categories     easy, weekday, pastas, main course

Time 20m

Yield 4 servings

Number Of Ingredients 9

Kosher salt
1 pound dried cavatappi, fusilli or other short, curly noodle
1/3 cup olive oil
12 ounces green olives, such as Castelvetrano or Cerignola, smashed and pitted
1 garlic clove, grated or minced
1 lemon, zested and juiced (about 1 tablespoon zest and 3 tablespoons juice)
1/2 teaspoon red-pepper flakes, plus more as desired
1/2 to ¾ cup loosely crumbled or cubed feta, depending on preference
Black pepper

Steps:

  • Bring a large pot of salted water to a boil. Add the pasta and cook at a gentle boil until al dente, about 2 minutes less than the package instructions.
  • Meanwhile, in a saucepan or skillet, heat the oil over medium-high until shimmering. Add the olives, cooking until they start to blister in spots, 2 to 3 minutes. Remove from the heat, then add in the garlic, lemon zest and red-pepper flakes, stirring constantly for about 30 seconds, then let sit uncovered until the pasta is finished.
  • Reserve 1 cup pasta water, drain the pasta, then return it to the pot over medium-low heat. Pour in the olive mixture, the lemon juice and ¾ cup pasta water, and stir well for 1 to 2 minutes until the noodles are coated in a smooth, glossy sauce, adding more water if needed. Turn off the heat, stir in the feta and let it soften and melt slightly. Finish with a grind or two of black pepper and a sprinkle of red-pepper flakes, if desired. Season to taste with salt, and serve immediately.

15-MINUTE MEDITERRANEAN PASTA



15-Minute Mediterranean Pasta image

It doesn't get any easier than this Mediterranean-inspired pasta. With just a few simple pantry ingredients, a couple of fresh ingredients, and 15 minutes this easy dinner is ready to serve.

Provided by April Anderson

Categories     Dinner

Time 15m

Number Of Ingredients 10

8 ounces spaghetti
1 garlic clove, smashed
1/4 cup olive oil
Juice from 1/2 a lemon
1/3 cup halved Kalamata olives
1/2 cup roughly chopped sun-dried tomatoes (packed in oil)
1 (10-ounce) jar artichoke hearts, drained and quartered (use the kind marinated in herbs)
2 tablespoons chopped fresh parsley
1/2 teaspoon kosher salt
1 cup crumbled feta cheese

Steps:

  • Bring a large pot of water to a boil. Add the spaghetti and cook it according to package directions.
  • While the spaghetti is boiling, add the garlic and olive oil to a small pan. Heat the oil over medium-low heat and let the garlic gently cook in the oil, for about ten minutes. Adjust the heat, if needed, so the garlic doesn't brown too quickly. After ten minutes discard the garlic and turn off the heat.
  • Once the spaghetti is cooked, drain it and return it to the pot. Add everything, except the feta cheese, to the pot with the spaghetti and toss it all to combine. Add 3/4 of the feta, reserve some for serving, and give it one more gentle toss. Serve right away with the extra feta on the side.

Nutrition Facts : Calories 503 calories, Sugar 3.8g, Sodium 978.8mg, Fat 26.7g, SaturatedFat 8.3g, UnsaturatedFat 16.8g, TransFat 0g, Carbohydrate 53.3g, Fiber 5.5g, Protein 14.9g, Cholesterol 33.4mg

SPAGHETTI WITH TOMATOES, BLACK OLIVES, GARLIC, AND FETA CHEESE



Spaghetti With Tomatoes, Black Olives, Garlic, and Feta Cheese image

Make and share this Spaghetti With Tomatoes, Black Olives, Garlic, and Feta Cheese recipe from Food.com.

Provided by Lavender Lynn

Categories     Spaghetti

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

1 1/2 lbs tomatoes, seeded and cut into 1/2-inch pieces (about 3)
1/2 cup kalamata olives or 1/2 cup other black olives, pitted
1/4 lb feta cheese, crumbled
3 tablespoons drained capers
3 tablespoons parsley, chopped flat-leaf
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
3/4 lb spaghetti
6 tablespoons olive oil
3 garlic cloves, minced

Steps:

  • In a large glass or stainless-steel bowl, combine the tomatoes, olives, feta, capers, parsley, salt, and pepper.
  • In a large pot of boiling, salted water, cook the spaghetti until just done, about 12 minutes. Drain.
  • Meanwhile, in a medium frying pan, heat the olive oil over moderately low heat. Add the garlic and cook, stirring, for 1 minute. Add the cooked pasta and the garlic oil to the tomato mixture and toss.

SPAGHETTI WITH FETA CHEESE



Spaghetti with Feta Cheese image

Make and share this Spaghetti with Feta Cheese recipe from Food.com.

Provided by Babs in Toyland

Categories     Low Cholesterol

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 8

3 (16 ounce) cans hunt's diced tomatoes
1 (6 ounce) package crumbled feta cheese
1/2 cup chopped fresh basil
1 clove garlic, minced
1 tablespoon olive oil
1 tablespoon balsamic vinegar
salt
1 (16 ounce) package angel hair pasta, cooked according to package directions

Steps:

  • Mix all ingredients together and marinate at room temperature for 1 hour.
  • (If you want the cheese to melt more, cook over medium heat for about 10 minutes- but it is not necessary to cook the sauce).
  • Toss with cooked pasta and sprinkle some Parmesan cheese on top.

Tips:

  • Use high-quality ingredients. The better the ingredients, the tastier the dish will be. Look for fresh, flavorful vegetables, herbs, and spices.
  • Don't overcook the pasta. Pasta should be cooked al dente, meaning it should have a slight bite to it. Overcooked pasta will be mushy and unappetizing.
  • Season the pasta water. Adding salt to the pasta water helps to flavor the pasta as it cooks. You can also add other seasonings, such as garlic powder or olive oil, to the water.
  • Don't rinse the pasta after cooking. Rinsing the pasta removes the starch that helps the sauce adhere to it. This results in a less flavorful dish.
  • Use a flavorful sauce. The sauce is what makes a pasta dish special. Choose a sauce that is packed with flavor and that complements the other ingredients in the dish.

Conclusion:

Spaghetti with Feta, Olives, and Garlic Beans is a delicious and easy-to-make dish that is perfect for a weeknight meal. The combination of salty feta, briny olives, and creamy garlic beans creates a flavorful and satisfying sauce that is sure to please everyone at the table.

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