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Spinach and Feta Pasta

This spinach and feta pasta is a quick, comforting dish that combines tender wilted spinach with creamy, tangy feta melted into warm pasta. The dish comes together with sautéed garlic and a splash of pasta water, resulting in a rich, vibrant, and slightly earthy final texture, perfect for a cozy weeknight meal.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2
Course: Main Course
Cuisine: Mediterranean
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

  • 8 oz pasta penne or fusilli preferred
  • 2-3 cloves garlic minced
  • 4 cups fresh spinach roughly chopped
  • 1 cup feta cheese crumbled
  • 2 tablespoons olive oil extra virgin preferred
  • 1/2 lemon lemon optional, for juice
  • Red pepper flakes to taste red pepper flakes optional, for heat
  • Salt to taste salt for pasta water and seasoning
  • Black pepper to taste black pepper freshly ground

Equipment

  • Large skillet
  • Large pot
  • Colander
  • Cooking spoon or tongs
  • Measuring cup

Method
 

  1. Bring a large pot of salted water to a boil, then cook the pasta until al dente according to package instructions. Drain, reserving about half a cup of the starchy cooking water.
  2. While the pasta cooks, heat olive oil in a large skillet over medium heat until shimmering. Add the minced garlic and sauté for about 30 seconds, until fragrant and just beginning to turn golden—be careful not to brown it too much.
  3. Add the fresh spinach to the skillet in batches, stirring quickly until each batch wilts and darkens, about 2-3 minutes. The spinach should reduce significantly in volume and become vibrant green.
  4. Transfer the drained pasta directly into the skillet with the garlic and spinach mixture. Toss gently to combine, allowing the pasta to soak up the flavors for about a minute.
  5. Pour in a splash of the reserved pasta water—about 2 tablespoons—and stir to loosen the mixture, creating a light sauce that coats the pasta evenly.
  6. Add the crumbled feta cheese to the skillet, stirring until it begins to melt and creates creamy pockets throughout the pasta. Squeeze in some lemon juice if using, for brightness.
  7. Season with salt, black pepper, and red pepper flakes to taste. Toss everything gently to distribute the flavors evenly.
  8. Cook for another minute, letting the feta fully melt and the spinach blend into the creamy sauce. The dish should look vibrant, with the feta slightly oozing and the pasta well coated.
  9. Serve the pasta hot, garnished with an extra drizzle of olive oil or lemon if desired. Enjoy the comforting, creamy bites of this simple, wholesome meal.

Notes

For an extra burst of flavor, top with freshly chopped herbs like basil or parsley before serving. This dish is best enjoyed immediately while warm and creamy.