Creamy Feta Spinach Pasta (Printable Version)

Luscious Mediterranean pasta with crumbled feta and tender spinach in a velvety, tangy sauce ready in 25 minutes.

# 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 tbsp olive oil
06 - 1 tsp freshly ground black pepper
07 - 1/2 tsp chili flakes (optional)
08 - Salt, to taste

→ Garnish (optional)

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

# How to Prepare:

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.
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, until wilted (about 2 minutes).
04 - Add hot, drained pasta to the skillet with the spinach. Sprinkle in the crumbled feta.
05 - Pour in about 1/2 cup of the reserved pasta water. Toss everything together vigorously until the feta melts slightly and forms a creamy sauce, adding more pasta water as needed to achieve desired consistency.
06 - Season with black pepper, chili flakes (if using), and salt to taste. Serve immediately, garnished with lemon zest and fresh herbs if desired.

# Expert Suggestions:

01 -
  • The way starchy pasta water transforms crumbled feta into the silkiest sauce youve ever tasted, no cream required
  • It comes together in the time it takes to boil pasta, making it perfect for those nights when youre hangry and impatient
  • Leftovers actually taste better the next day, if they last that long
02 -
  • The first time I made this, I forgot to save the pasta water and tried using regular tap water to create the sauce, which resulted in a sad, separated mess that taught me to never skip that step again
  • Feta brands vary wildly in saltiness, so always taste your sauce before adding any additional salt, or youll end up with something inedible
  • The pasta needs to be hot when it hits the skillet, or the feta wont melt into that gorgeous creamy consistency
03 -
  • Use a measuring cup to scoop out pasta water before draining, or you will forget and regret it
  • Crumble the feta with your fingers rather than a knife, it distributes more evenly and feels more satisfying
  • Work quickly once the pasta is drained, that heat is what creates the silky emulsion
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