One-Pot Greek Pasta

One-Pot Greek Pasta

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From:, February 2018

A little bit of Sunday meal prep goes a long way in this one-dish Mediterranean pasta recipe. The pasta is cooked ahead of time and stored in the fridge to use for meals all week, but any leftover cooked pasta you have on hand will do. Chicken sausage with feta is especially good in this recipe.

Ingredients 4 servings

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Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • 2 tablespoons olive oil
  • 3 links cooked chicken sausage (9 ounces), sliced into rounds
  • 1 cup diced onion (see Tip)
  • 1 clove garlic, minced
  • 1 (8 ounce) can no-salt-added tomato sauce
  • 4 cups lightly packed baby spinach (half of a 5-ounce box)
  • 6 cups cooked whole-wheat rotini pasta
  • ¼ cup chopped pitted Kalamata olives
  • ½ cup finely crumbled feta cheese
  • ¼ cup chopped fresh basil (optional)


  • Prep

  • Ready In

  1. Heat oil in a large straight-sided skillet over medium-high heat. Add sausage, onion and garlic; cook, stirring often, until the onion is starting to brown, 4 to 6 minutes. Add tomato sauce, spinach, pasta and olives; cook, stirring often, until bubbling hot and the spinach is wilted, 3 to 5 minutes. Add 1 to 2 tablespoons water, if necessary, to keep the pasta from sticking. Stir in feta and basil, if using.
  • Tip: See how to meal-prep this recipe and a whole week's worth of dinners with this plan.

Nutrition information

  • Serving size: 2 cups
  • Per serving: 487 calories; 20 g fat(4 g sat); 8 g fiber; 59 g carbohydrates; 23 g protein; 72 mcg folate; 62 mg cholesterol; 7 g sugars; 0 g added sugars; 1,291 IU vitamin A; 10 mg vitamin C; 142 mg calcium; 4 mg iron; 623 mg sodium; 465 mg potassium
  • Nutrition Bonus: Vitamin A (26% daily value), Iron (22% dv)
  • Carbohydrate Servings: 4
  • Exchanges: 3 starch, 2 fat, 1½ lean-protein, 1½ vegetable, ½ medium-fat protein

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