Creamy Feta Spinach Pasta (Printable Version)

A vibrant Mediterranean pasta tossed with creamy feta, wilted spinach, and a tangy sauce made from pasta water.

# 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 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

# Directions:

01 - Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1 cup of pasta cooking water, then drain the pasta through a colander.
02 - While the pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
03 - Add the spinach to the skillet and cook, stirring constantly, until completely wilted, approximately 2 minutes.
04 - Add the hot drained pasta to the skillet with the spinach. Sprinkle the crumbled feta evenly throughout.
05 - Pour 1/2 cup of reserved pasta water into the skillet. Toss all ingredients vigorously for 2-3 minutes until the feta melts partially and forms a creamy sauce. Add additional pasta water as needed to reach desired consistency.
06 - Season with black pepper, chili flakes if desired, and salt to taste. Toss once more to distribute seasonings evenly.
07 - Transfer to serving dishes immediately. Garnish with lemon zest and fresh herbs. Serve while hot.

# Expert Advice:

01 -
  • The starchy pasta water transforms crumbled feta into the most incredible creamy sauce in under two minutes
  • Ready from start to finish in 25 minutes with ingredients you probably already have
  • That perfect balance of salty tangy feta against tender greens just hits different
02 -
  • That pasta water is absolutely crucial, it's what transforms feta from crumbles into sauce
  • The residual heat from pasta is enough to wilt spinach, so don't overcook it into mush
  • Feta brands vary wildly in saltiness, taste before adding extra salt at the end
03 -
  • Skip the colander and use tongs to transfer pasta directly to the skillet, keeping more starchy water clinging to the noodles
  • Reserve extra pasta water even if you think you won't need it, you'll want it for leftovers the next day
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