I was craving Greek spaghetti Thursday evening and decided to try and recreate the recipe found at The Cellar. They have the best Greek spaghetti and I am always BEGGING to eat at The Cellar when we visit the 'burg.


I sauteed yellow squash, zucchini, sliced baby bellas and green onions in olive oil in a large frying pan. When they were almost soft, but not quite, I added four minced cloves of garlic and a half pint of sliced grape tomatoes.

While all the flavors were merging, I chopped some kalamata olives and crumbled feta. I removed the veggies from the heat and added the kalamatas so the flavors could fuse. I added the veggie blend to the pasta along with some olive oil and tossed and then added the crumbled feta.

This was fairly decent but I'm going to modify it next time. First off, I won't add the kalamata to the sauteed veggies. I will also use MUCH more garlic and Much less pasta (I used an entire box of capellini). I will also toss the pasta with olive oil to keep it from sticking and then add the veggies as a sauce on the top.

I look forward to trying again. Jessie, if you try a Greek spaghetti, let me know how yours turns out. :o)

--Rach