Creamy Feta Spinach Pasta (Print Version)

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

# What You 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 chili flakes
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 constantly, until wilted, approximately 2 minutes.
04 - Add the hot, drained pasta to the skillet with the spinach. Sprinkle in the crumbled feta cheese.
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. Add additional pasta water as needed to achieve desired consistency.
06 - Season with black pepper, chili flakes if using, and salt to taste. Adjust seasoning as needed.
07 - Transfer to serving plates immediately. Garnish with lemon zest and fresh herbs if desired.

# Expert Advice:

01 -
  • The feta melts into a creamy, tangy sauce without any cream involved, which feels like a delicious secret.
  • It comes together faster than ordering takeout, but tastes like you spent hours on it.
  • Spinach sneaks in so naturally that even skeptics won't realize how much good stuff they're eating.
02 -
  • Reserve your pasta water before draining—this starchy liquid is the difference between a dry dish and creamy sauce, and there's no substitute once the water goes down the drain.
  • Don't let the pasta cool before combining it with the feta; the heat is essential for the cheese to soften and emulsify into something silky rather than remaining in grainy chunks.
03 -
  • Keep your pasta water warm by not dumping it immediately—set it aside in a separate container so it stays hot and ready to help build your sauce.
  • Taste the pasta while it's cooking; al dente changes based on the brand and shape, so trust your bite more than the box timer.
Go Back