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Spinach and Feta Pasta

Spinach and Feta Pasta: A Creamy, Quick Weeknight Delight

Quick Spinach and Feta Pasta is a creamy dish that comes together in under 30 minutes, making it an excellent vegetarian choice.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mediterranean
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 8 ounces Pasta Choose your favorite; gluten-free pasta can be used for gluten-free option.
For the Sauce
  • 1 cup Feta Cheese Adds a creamy, tangy flavor.
  • 4 cups Fresh Spinach Provides vibrant color; can use thawed frozen.
  • 2-3 cloves Garlic Use fresh garlic for best flavor.
  • 2 tablespoons Olive Oil Essential for sautéing.
  • 1 unit Lemon Zest and juice add brightness.
  • to taste unit Salt Adjust as needed for flavor.
  • 1 cup Pasta Water Reserved starchy water for sauce consistency.

Equipment

  • large pot
  • large skillet
  • measuring cups
  • measuring spoons
  • Knife
  • Cutting board

Method
 

Cooking Steps
  1. Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente, usually about 8-10 minutes. Reserve 1 cup of pasta water before draining.
  2. In a large skillet, heat olive oil over medium heat. Sauté minced garlic for 1-2 minutes until fragrant and golden.
  3. Add fresh spinach to the skillet and cook for 2-3 minutes until wilted.
  4. Add drained pasta, crumbled feta, and lemon zest and juice to the skillet. Toss for about 1 minute to combine.
  5. Gradually add reserved pasta water, stirring until sauce reaches desired creamy consistency.
  6. Season with salt to taste, remove from heat, and serve immediately.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 55gProtein: 15gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 30mgSodium: 600mgPotassium: 800mgFiber: 4gSugar: 2gVitamin A: 2500IUVitamin C: 30mgCalcium: 300mgIron: 3mg

Notes

Use block feta for better melting. Always reserve sufficient pasta water for sauce consistency. Fresh spinach is preferred for color and nutrition.

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