Creamy Feta Spinach Pasta (Print)

Pasta with crumbled feta and spinach in a creamy, tangy sauce. A simple, flavorful Mediterranean dish ready in under 30 minutes.

# Ingredients:

→ 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

# Instructions:

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 over the mixture.
05 - Pour in approximately 1/2 cup reserved pasta water. Toss ingredients vigorously until feta melts partially and forms creamy emulsion. Add additional pasta water in small increments to reach desired sauce consistency.
06 - Season with black pepper, chili flakes if desired, and salt to taste. Adjust seasoning as needed.
07 - Serve immediately while hot. Top with lemon zest and fresh herbs if desired.

# Pro Tips:

01 -
  • It delivers serious comfort with just a handful of pantry staples you probably already own.
  • The feta melts into a creamy, salty sauce without needing any heavy cream or fancy technique.
  • Its ready in twenty-five minutes, which means you can go from starving to satisfied before anyone gets cranky.
02 -
  • Always reserve more pasta water than you think you need, because you can add it but you cant take it back, and its the secret to a sauce that clings instead of clumps.
  • Use block feta and crumble it yourself instead of buying pre-crumbled, which is coated in anti-caking powder that prevents it from melting smoothly.
  • Dont rinse the pasta after draining, that starch on the surface is what helps the sauce grab hold and turn creamy.
03 -
  • Toss the pasta in the skillet off the heat for a few seconds after adding the feta so it melts slowly and stays silky instead of turning grainy.
  • Finish with a drizzle of your best olive oil right before serving, it adds a fruity richness that makes the whole dish taste more expensive than it is.
  • If youre cooking for a crowd, double the recipe but use two skillets so everything stays hot and the sauce emulsifies properly.
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