Creamy Feta Spinach Pasta (Printer-Friendly)

Luscious Mediterranean pasta with crumbled feta and wilted spinach in a creamy tangy sauce.

# What You Need:

→ Pasta

01 - 14 oz dried pasta (penne, fusilli, or spaghetti)

→ Dairy

02 - 7 oz feta cheese, crumbled

→ Vegetables

03 - 5 oz baby spinach, washed
04 - 2 cloves garlic, minced

→ Pantry

05 - 3 tbsp olive oil
06 - 1 tsp freshly ground black pepper
07 - 1/2 tsp chili flakes (optional)
08 - Salt, to taste

→ Garnish (optional)

09 - Zest of 1 lemon
10 - Fresh basil or parsley, chopped

# How To Make It:

01 - Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve 1 cup pasta cooking water before draining.
02 - Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
03 - Add spinach to the skillet and cook, stirring constantly, until wilted approximately 2 minutes.
04 - Add hot, drained pasta to the skillet with spinach. Sprinkle crumbled feta over the top.
05 - Pour about 1/2 cup reserved pasta water into skillet. Toss vigorously until feta melts slightly and forms a creamy emulsion. Add more pasta water as needed to achieve desired consistency.
06 - Season with black pepper, chili flakes if using, and salt to taste. Serve immediately, garnished with lemon zest and fresh herbs if desired.

# Expert Advice:

01 -
  • The sauce comes together in seconds using just pasta water and cheese, no cream needed
  • It hits that perfect spot between comfort food and something light enough for weeknights
02 -
  • That pasta water is liquid gold, so don't dump it down the drain before reserving a full cup
  • The feta won't completely melt like mozzarella, it creates these creamy little pockets throughout the sauce
03 -
  • Use a wooden spoon or spatula to toss the pasta vigorously, that friction helps emulsify the sauce
  • Sun-dried tomatoes or roasted red peppers add incredible depth if you have them on hand
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