Description
A quick and flavorful Mediterranean-inspired spinach and feta pasta dish made with tender baby spinach, creamy crumbled feta, garlic, and olive oil. Perfect for a weeknight dinner, this recipe delivers bold flavor with minimal ingredients and effort.
Ingredients
- 8 oz (225g) penne or fusilli pasta
- 3 cups fresh baby spinach
- 6 oz (170g) block feta cheese, crumbled
- 2 tbsp extra virgin olive oil
- 2 garlic cloves, minced
- ½ tsp black pepper
- ½ tsp salt (adjust to taste)
- ½ cup reserved pasta water
- Lemon zest (optional)
- Red pepper flakes (optional)
Instructions
- Cook the Pasta:Bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to the package instructions. Before draining, reserve about ½ cup of pasta water, then drain the pasta and set aside.
- Sauté the Spinach:In a large skillet, heat the olive oil over medium heat. Add the minced garlic and a pinch of red pepper flakes (if using), and cook for about 1 minute, just until fragrant.
Add the spinach a handful at a time, stirring until it wilts—this should take 2–3 minutes. - Add the Feta:Turn off the heat. Crumble the feta cheese into the skillet and let it melt slightly into the warm spinach mixture.
Combine Everything :Add the cooked pasta to the skillet along with ¼ cup of reserved pasta water and a little lemon zest or juice if using. Toss everything together until the pasta is well coated. Add more pasta water if needed to loosen the sauce. Taste and adjust salt, pepper, or lemon as needed.
Serve:Serve immediately with a drizzle of extra virgin olive oil, a sprinkle of chili flakes for extra heat, and some freshly grated Parmesan if desired. Enjoy!
Notes
Pasta Type: Penne or fusilli work well, but feel free to use any short pasta you have on hand like farfalle or rigatoni. Whole wheat pasta adds extra fiber!
Feta Tips: Use a block of feta and crumble it yourself for the best flavor and texture. Pre-crumbled feta often has added anti-caking agents.
Spinach Substitute: You can use regular spinach, just chop it roughly. Kale or arugula also work for a peppery twist.
Make It Creamy: Stir in a splash of cream or a spoonful of Greek yogurt at the end for a creamier sauce.
Add Protein: For a more filling meal, toss in grilled chicken, chickpeas, or shrimp.
Flavor Boost: A squeeze of lemon juice right before serving brightens the dish and balances the richness of the feta.
Spice Level: Red pepper flakes add a subtle kick. Adjust to your preference or omit for a milder version.
Storage: Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently with a splash of water or olive oil to loosen the sauce.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving (approx. 1½ cups)
- Calories: 460 kcal
- Sugar: 2 g
- Sodium: 660 mg
- Fat: 23 g
- Saturated Fat: 8 g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3 g
- Protein: 14g
- Cholesterol: 35mg