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    Hi! My name is Leah and I like food! Welcome to my blog about mostly healthy eats! If you have any questions, please feel free to email me at leftoversforlunchATgmailDOTcom.

  • February 2012
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Creamy Greek Spaghetti


Yep, still working on that 5-lb jar of kalamata olives! The main challenge has been to not overload my husband with olives and trying to mix them in the menu plan, a few days apart, and trying to make them not overwhelming. He likes them fine, just doesn’t love them like I do. So what better way to tone them down than to pair them with fresh basil and some sundried tomatoes? It seems like a match made in Greek heaven to me. It is also a ridiculously easy almost no-cook recipe. Win.


Creamy Greek Spaghetti

1-lb spaghetti (I used spelt.)
1 cup chopped kalamatas
1/2 cup chopped basil
1/2 cup chopped sundried tomatoes
1/2 cup white wine
1/2 cup greek yogurt
1/2 tsp fresh ground pepper
1/4 tsp kosher salt

Prepare spaghetti per package instructions. Drain and return to pot. Combine remaining ingredients and mix well. Serve and enjoy! (Yep, easy as that.)


3 Responses

  1. Easy is good! You know I’m a sucker for sundried tomatoes, and olives and wine and pasta..Okay, this dish was made for me ❤

  2. I like that this has yogurt in it for the “cream”. Quick, easy, and healthy!

  3. Love sun-dried tomatoes and kalamat olives. Looks delicious.

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