Quick and Easy Greek Spaghetti

Bring a large pot of lightly salted water to a rolling boil. Cook the spaghetti at a boil stirring occasionally until the tender yet firm to the bite about 12 minutes; drain and set aside.

Heat olive oil in a large saucepan over medium heat; cook and stir the spinach and mushrooms in the hot oil until they give off their liquid about 10 minutes. Add the red wine vinegar and balsamic vinegar; bring to a boil. Stir the tomatoes basil parsley and black olives into the boiling mixture; continue cooking and stirring until the flavors blend about 10 more minutes.

Mix the cooked spaghetti into the tomato mixture and reduce heat to medium-low. Simmer the pasta and sauce until the flavors have blended 8 to 10 minutes; stir the feta cheese into the pasta. Sprinkle with more feta cheese to serve.