Creamy Feta Spinach Pasta (Printer View)

Crumbled feta and tender spinach tossed in a velvety, tangy sauce with starchy pasta water. Quick and satisfying Mediterranean comfort food.

# 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 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

# Method:

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 - Transfer the hot drained pasta to the skillet with the spinach. Sprinkle the crumbled feta evenly throughout.
05 - Pour in approximately 1/2 cup of reserved pasta water. Toss everything together vigorously until the feta begins to melt and form a creamy sauce, adding additional 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 Advice:

01 -
  • The sauce practically makes itself from just pasta water and feta, no heavy cream or complicated roux needed.
  • It comes together faster than ordering takeout, but tastes like you spent an hour in the kitchen.
  • You can throw in whatever greens or herbs you have wilting in the crisper drawer.
  • Leftovers reheat surprisingly well with just a splash of water to bring back the creaminess.
02 -
  • Reserve that pasta water before you drain anything, I've forgotten more times than I care to admit and had to start over.
  • The sauce will look broken and clumpy at first, but keep tossing and adding splashes of pasta water until it transforms into something creamy.
  • Don't let the pasta sit after draining, it needs to be hot when it hits the feta or the cheese won't melt properly.
03 -
  • Use block feta that you crumble yourself instead of pre-crumbled, it melts better and tastes less dry.
  • If the sauce isn't creamy enough, stir in a spoonful of cream cheese or a splash of heavy cream with the feta.
  • Salt your pasta water generously, it should taste like the sea, because that's your only chance to season the pasta itself.
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