Creamy Feta Spinach Pasta (Printer Friendly)

Tender pasta tossed with crumbled feta, wilted spinach, and a creamy tangy sauce. Quick 25-minute Mediterranean meal.

# 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
08 - Salt, to taste

→ Garnish

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 water before draining.
02 - Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté 1 minute until fragrant.
03 - Add spinach to the skillet and cook, stirring constantly, until wilted, approximately 2 minutes.
04 - Add drained hot pasta to the skillet with spinach. Sprinkle crumbled feta over the top.
05 - Pour 1/2 cup reserved pasta water into the skillet. Toss vigorously until feta melts slightly and forms a creamy sauce. Add more pasta water as needed for 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 Tips:

01 -
  • The starchy pasta water melts the feta into this impossibly creamy sauce without actually using cream
  • Its ready in under 30 minutes but tastes like something from a proper Italian restaurant
  • You can easily swap ingredients based on what you have languishing in your crisper drawer
02 -
  • That reserved pasta water is non-negotiable. Without it, the feta will not emulsify into a sauce and you will just have clumpy cheese on pasta.
  • The pasta needs to be hot when it hits the skillet. Cold pasta will not melt the feta properly.
  • Work quickly once everything is in the pan. The sauce comes together best when the ingredients are actively hot and moving.
03 -
  • Use tongs to toss the pasta in the sauce. They grip better than a wooden spoon and distribute the sauce more evenly.
  • If the sauce breaks and looks oily, add another splash of pasta water and keep tossing. It will come back together.
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