Creamy Feta Spinach Pasta (Print)

Crumbled feta and tender spinach in a silky, tangy sauce. A quick, satisfying Mediterranean-inspired dish ready in under 30 minutes.

# Components:

→ 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 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 in a 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 constantly, until wilted, approximately 2 minutes.
04 - Add the hot drained pasta to the skillet with the spinach. Sprinkle the crumbled feta cheese throughout.
05 - Pour in approximately 1/2 cup of reserved pasta water. Toss vigorously until feta melts slightly and creates a creamy emulsion, adding additional pasta water as needed to achieve desired consistency.
06 - Season with black pepper, chili flakes if desired, and salt to taste. Toss thoroughly to coat evenly.
07 - Transfer to serving bowls immediately. Garnish with lemon zest and fresh herbs if desired.

# Chef Secrets:

01 -
  • The feta melts into the pasta water and creates a silky sauce without any cream or complicated steps.
  • It tastes indulgent but uses everyday ingredients you probably already have tucked in your kitchen.
  • From boiling water to plated dinner, youre done in twenty-five minutes flat.
  • The bright, tangy flavor feels light enough for summer but comforting enough for chilly evenings.
02 -
  • Reserve more pasta water than you think you need, the starch in that cloudy liquid is what transforms crumbled cheese into a creamy sauce.
  • Add the pasta water while everything is still hot, the heat helps the feta melt smoothly instead of clumping.
  • Toss vigorously and don't be shy, the more you stir, the creamier the sauce becomes.
  • Taste before salting because feta is naturally salty and you might not need any extra at all.
03 -
  • Use block feta and crumble it yourself, pre-crumbled feta often has anti-caking agents that prevent it from melting smoothly.
  • If your sauce breaks or looks grainy, add a little more hot pasta water and whisk vigorously to bring it back together.
  • Finish with a drizzle of your best olive oil right before serving, it adds a fruity richness that makes the dish feel special.
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