Creamy Feta Spinach Pasta (Printable)

Luscious pasta with crumbled feta and tender spinach in a creamy, tangy sauce. Quick, satisfying, and perfectly Mediterranean.

# 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 tablespoons extra virgin olive oil
06 - 1 teaspoon freshly ground black pepper
07 - 1/2 teaspoon red chili flakes
08 - Salt to taste

→ Garnish

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

# How-To Steps:

01 - Bring a large pot of salted water to a boil. Cook pasta according to package instructions 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 baby spinach to the skillet and cook, stirring frequently, until wilted, approximately 2 minutes.
04 - Transfer hot drained pasta to the skillet with spinach mixture. Sprinkle crumbled feta cheese evenly over pasta.
05 - Pour 1/2 cup reserved pasta water into skillet. Toss vigorously until feta melts and creates a creamy sauce. Add additional pasta water gradually to achieve desired consistency.
06 - Season with black pepper, red chili flakes if desired, and salt to taste. Toss to combine evenly.
07 - Serve immediately, topped with lemon zest and fresh chopped herbs.

# Expert Suggestions:

01 -
  • The sauce comes together in seconds using just pasta water and crumbled cheese
  • Its ready in under 30 minutes but tastes like something from a little trattoria
02 -
  • The pasta water must be hot when you add it or the feta wont melt properly
  • Keep the pasta moving in the skillet or the sauce will seize up and clump
03 -
  • Room temperature feta melts more evenly than cold from the fridge
  • Use a wooden spoon or pasta fork to toss for better grip on the noodles
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