Creamy Feta Spinach Pasta (Print Version)

Creamy feta and spinach tossed with pasta in a tangy, velvety sauce. Quick, vegetarian, and perfectly balanced.

# What You'll 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 tablespoons olive oil
06 - 1 teaspoon freshly ground black pepper
07 - 1/2 teaspoon 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 of pasta cooking water, then drain pasta in colander.
02 - While pasta cooks, 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 frequently, until completely wilted, approximately 2 minutes.
04 - Transfer hot drained pasta to the skillet with spinach. Sprinkle crumbled feta cheese throughout.
05 - Pour 1/2 cup reserved pasta water into the skillet. Toss vigorously until feta melts and creates a creamy emulsion, adding additional pasta water as needed to reach desired consistency.
06 - Season with black pepper, chili flakes, and salt according to taste preference.
07 - Transfer to serving plates immediately. Garnish with lemon zest and fresh herbs as desired.

# Expert Tips:

01 -
  • The sauce essentially makes itself in the time it takes to boil pasta
  • Feta creates an incredibly creamy texture without any heavy cream
  • Perfect for those nights when takeout seems like the only option but you want something real
02 -
  • The pasta water is non negotiable here. Without it, the feta just sits on top instead of becoming a sauce.
  • Add the pasta to the spinach pan, not the other way around. The residual heat helps melt the feta faster.
  • This dish waits for no one. Have everyone at the table before you toss everything together.
03 -
  • Save extra pasta water just in case you need it. Better to have too much than too little.
  • Use a wooden spoon or toss the pan to coat everything. Metal utensils can scratch your skillet over time.
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