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Spinach and Feta Pasta

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Spinach and feta pasta is a quick, creamy Mediterranean-inspired meal with tender pasta, wilted spinach, tangy feta, garlic, and fresh lemon. It comes together in about 30 minutes for an easy and satisfying dinner.

Ingredients

  • Pasta, such as penne, fusilli, or spaghetti
  • Fresh spinach
  • Feta cheese, crumbled
  • Olive oil
  • Garlic, minced
  • Onion, finely chopped
  • Fresh lemon juice
  • Lemon zest
  • Salt
  • Black pepper
  • Red pepper flakes, optional
  • Reserved pasta water
  • Fresh parsley or basil, optional

Instructions

  1. Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions until al dente. Reserve about 1 cup of pasta cooking water before draining.
  2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the onion and cook until soft and translucent.
  3. Add the minced garlic and cook briefly until fragrant, taking care not to let it burn.
  4. Add the fresh spinach to the skillet a handful at a time, stirring until it has wilted and reduced in volume.
  5. Add the drained pasta to the skillet. Stir in the crumbled feta, lemon juice, lemon zest, black pepper, and red pepper flakes, if using.
  6. Add a small amount of reserved pasta water and toss well. Continue adding pasta water as needed until the feta softens and forms a light, creamy coating on the pasta.
  7. Taste and add salt only if needed, as the feta is naturally salty.
  8. Finish with extra crumbled feta, fresh parsley or basil, and freshly ground black pepper. Serve immediately.

Notes

  • For extra protein, add grilled chicken, shrimp, chickpeas, white beans, or cooked salmon.
  • Add cherry tomatoes, mushrooms, zucchini, roasted red peppers, artichoke hearts, or sun-dried tomatoes for extra vegetables and flavor.
  • For a creamier sauce, stir in cream cheese or a splash of heavy cream.
  • Add Kalamata olives, oregano, and extra lemon zest for stronger Mediterranean flavors.
  • Frozen spinach can replace fresh spinach; thaw it and squeeze out excess moisture before using.
  • Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
  • Reheat gently with a splash of water, then refresh with feta, lemon juice, or olive oil before serving.

Nutrition

Find it online: https://thefamilycooking.com/spinach-and-feta-pasta/