Creamy Feta Spinach Pasta (Printable)

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

# 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 tbsp olive oil
06 - 1 tsp freshly ground black pepper
07 - 1/2 tsp chili flakes (optional)
08 - Salt, to taste

→ Garnish (optional)

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

# How to Make It:

01 - Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Reserve 1 cup of pasta cooking water, then drain the pasta.
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, until wilted (about 2 minutes).
04 - Add the hot, drained pasta to the skillet with the spinach. Sprinkle in the crumbled feta.
05 - Pour in about 1/2 cup of the reserved pasta water. Toss everything together vigorously until the feta melts slightly and forms a creamy sauce, adding more pasta water as needed to achieve your 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 Suggestions:

01 -
  • The sauce creates itself in seconds, turning starchy pasta water into something that tastes like you spent hours reducing cream and wine
  • Its the kind of dinner that makes people ask for seconds before theyve even finished their first bowl
02 -
  • That pasta water is liquid gold, so dont dump it all at once, start with half and add more as the sauce thickens
  • The feta wont fully melt into a smooth cream, and those little salty pockets are exactly what makes this dish special
03 -
  • Let the pasta cool for about 30 seconds before tossing with feta if you want more distinct cheese crumbles throughout
  • Room temperature pasta water incorporates more smoothly than cold water into your sauce
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