Name: Quick Spinach and Feta Pasta Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Mediterranean
Ingredients: 1 pound (450g) Short Pasta (penne, fusilli, orecchiette, or cavatappi); 2 tablespoons Extra Virgin Olive Oil; 4-6 cloves Garlic, thinly sliced; 1/2 teaspoon Red Pepper Flakes; 5 ounces (150g) Fresh Baby Spinach; 8 ounces (225g) Block Feta Cheese, crumbled; 1 large Lemon, zested and juiced; 1 1/2 cups Reserved Pasta Water; 1/2 teaspoon Black Pepper, freshly cracked; Salt, to taste

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Introduction

Quick Spinach and Feta Pasta is a vibrant, creamy dish that comes together in under 30 minutes. Combining fresh spinach, tangy feta, and a touch of lemon, it’s perfect for a flavorful weeknight meal that feels special without the fuss.

A bowl filled with short tube pasta mixed with cooked dark green leafy vegetables, topped with crumbled white cheese and sprinkled with red chili flakes and finely chopped herbs. The pasta is pale yellow with a soft texture, spread evenly throughout the bowl. The dark green leaves are scattered between the pasta, creating a nice contrast with the white cheese pieces sitting on top and mixed in between. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound (450g) Short Pasta (penne, fusilli, orecchiette, or cavatappi)
2 tablespoons Extra Virgin Olive Oil
4-6 cloves Garlic, thinly sliced
1/2 teaspoon Red Pepper Flakes
5 ounces (150g) Fresh Baby Spinach
8 ounces (225g) Block Feta Cheese, crumbled
1 large Lemon, zested and juiced
1 1/2 cups Reserved Pasta Water
1/2 teaspoon Black Pepper, freshly cracked
Salt, to taste

Instructions

Step 1: Bring a large pot of water to a rolling boil and season generously with salt until it tastes like the sea. Add the pasta and cook according to package directions until al dente.
Step 2: Before draining, reserve at least 2 cups of the starchy pasta water. Then drain the pasta in a colander.
Step 3: While the pasta cooks, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the sliced garlic and red pepper flakes and sauté for 1-2 minutes until fragrant and lightly golden, being careful not to burn the garlic.
Step 4: Add the fresh baby spinach to the skillet. Use tongs to toss and wilt the spinach until fully softened, about 2-3 minutes.
Step 5: Lower the heat to low. Add the drained pasta to the skillet with spinach. Stir in the crumbled feta, lemon zest, lemon juice, and freshly cracked black pepper.
Step 6: Pour in about 1 cup of reserved pasta water. Toss vigorously with tongs to melt the feta and emulsify it with the olive oil, creating a creamy sauce that coats the pasta.
Step 7: Continue tossing for 1-2 minutes. Add more pasta water a little at a time if the sauce is too thick, until it reaches a smooth, creamy consistency.
Step 8: Taste and adjust seasoning with salt if needed. Serve immediately, optionally garnished with extra feta, a drizzle of olive oil, or fresh herbs.

Tips & Variations

Use a block of feta packed in brine rather than pre-crumbled for creamier texture and richer flavor.
If you prefer less heat, reduce or omit the red pepper flakes.
Try adding toasted pine nuts or chopped fresh herbs like parsley or mint for extra texture and brightness.
Reserve extra pasta water to adjust sauce consistency as needed.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat, adding a splash of water or olive oil to loosen the sauce and prevent it from drying out.

How to Serve

The dish is a bowl of rigatoni pasta cooked al dente, with tubular shapes that have a light yellow color. The pasta is mixed with wilted dark green spinach leaves evenly spread throughout. On top, there is a layer of crumbly white cheese scattered generously, giving a textured, slightly creamy look. Red chili flakes and finely chopped green herbs are sprinkled over the whole dish, adding pops of color. The bowl is white, resting on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen spinach instead of fresh?

Fresh spinach works best for texture and flavor, but you can use frozen spinach if needed. Thaw and drain it well to avoid excess water before adding to the skillet.

How can I make this dish vegan?

Substitute the feta with a vegan cheese alternative or crumbled tofu seasoned with lemon juice and nutritional yeast. Use olive oil and omit the cheese for a lighter option.