Creamy Feta Spinach Pasta (Print Version)

Pasta with crumbled feta and spinach in a creamy, tangy sauce. Ready in 25 minutes for a quick, satisfying meal.

# Ingredient List:

→ Pasta

01 - 14 ounces dried pasta (penne, fusilli, or spaghetti)

→ Dairy

02 - 7 ounces feta cheese, crumbled

→ Vegetables

03 - 5 ounces 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, optional
08 - Salt to taste

→ Garnish

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

# Steps:

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 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 continuously, until completely wilted, approximately 2 minutes.
04 - Add the hot drained pasta to the skillet with the spinach. Sprinkle in the crumbled feta cheese throughout.
05 - Pour in approximately 1/2 cup of the reserved pasta water. Toss everything together vigorously until the feta melts slightly and forms a creamy sauce, adding additional pasta water as needed to achieve desired consistency.
06 - Season with black pepper, chili flakes if desired, and salt to taste. Adjust seasoning as needed.
07 - Divide into serving bowls immediately. Garnish with lemon zest and fresh herbs if desired.

# Helpful Hints:

01 -
  • The starchy pasta water transforms crumbled feta into the most incredible silky sauce without any cream
  • It comes together in 25 minutes flat, making it perfect for those nights when takeout feels like too much effort but cooking feels like too much work
02 -
  • The pasta water is absolutely nonnegotiable, its the starch that makes the feta emulsify into sauce instead of staying crumbly
  • Work quickly once the pasta is drained because the residual heat is what melts the feta properly
03 -
  • Dont skip the step where you toss vigorously, that motion is what creates the emulsion
  • If your sauce breaks or looks too oily, add more pasta water a tablespoon at a time while tossing
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