15-Minute Spinach Feta Pasta
A creamy, flavorful spinach and feta pasta that’s ready in 15 minutes! Packed with protein and fiber, this quick Mediterranean-inspired dish is perfect for weeknight dinners or meal prep. Simple ingredients, minimal cleanup, and a burst of fresh flavors make it a wholesome and satisfying vegetarian favorite.
Equipment
- 1 Large Pot – for boiling pasta
- 1 large skillet (for sautéing spinach and feta)
- 1 large skillet (for sautéing spinach and feta)
- 1 large skillet (for sautéing spinach and feta)
- Knife and cutting board
Ingredients
Pasta:
- 8 oz 220 g penne or similar pasta
Spinach & Feta Sauce:
- 1 tbsp extra virgin olive oil
- 3 cloves garlic minced or sliced
- ¼ tsp chili flakes or more to taste
- 10 oz 300 g fresh spinach, washed
- 7 oz 200 g feta cheese, block
- 1 tbsp lemon juice or more to taste
Instructions
- Prepare the Pasta: Fill a large pot with water, leaving enough space for the pasta to move freely. Add a generous pinch of salt to the water — this seasons the pasta from the inside. Bring the water to a rolling boil over high heat. Once boiling, add 8 oz (220 g) of penne or your preferred pasta shape. Stir immediately to prevent sticking. Cook according to the package instructions until the pasta is al dente—tender but still slightly firm to the bite. Before draining, carefully reserve about ½ cup of the hot pasta water, which will help create a smooth, creamy sauce later. Drain the pasta in a colander and set aside briefly.
- Heat the Olive Oil: Place a large skillet over medium heat and add 1 tablespoon of extra virgin olive oil. Allow it to warm until shimmering, but not smoking, which ensures that the garlic added next will release its full aroma without burning. This step forms the flavorful base of your sauce.
- Sauté the Garlic and Chili Flakes: Add 3 minced or thinly sliced garlic cloves to the heated olive oil. Stir constantly with a wooden spoon or spatula to prevent sticking or burning. Sprinkle in ¼ teaspoon of chili flakes (or more if you like a spicy kick). Continue to cook for about 60 seconds, just until the garlic becomes fragrant and lightly golden. This step infuses the oil with rich, savory flavor that will coat the spinach and pasta perfectly.
- Wilt the Spinach: Add the fresh spinach in batches to the skillet. Begin with a handful, stirring constantly until it starts to wilt, then add more until all 10 oz (300 g) is incorporated. Stirring helps the spinach cook evenly and prevents clumping. This process should take a few minutes, as spinach releases moisture and reduces significantly in volume. Make sure it’s tender but still vibrant green for maximum flavor and nutrition.
- Add the Feta Cheese: While the skillet is still warm, break 7 oz (200 g) of feta cheese into small crumbles using your hands. Scatter the crumbles evenly over the wilted spinach. Turn off the heat and gently fold the feta into the spinach. The residual warmth will slightly soften the feta, creating a creamy texture that will coat the pasta without fully melting it.
- Combine Pasta and Sauce: Add the cooked pasta directly into the skillet with the spinach-feta mixture. Pour in 1 tablespoon of lemon juice for brightness, along with ¼ cup of the reserved pasta water to help create a silky, cohesive sauce. Using a wooden spoon or spatula, toss everything together gently but thoroughly until each piece of pasta is evenly coated with the creamy spinach and feta mixture. Taste and adjust seasoning if necessary, adding more lemon juice or salt according to preference.
- Plate and Serve: Divide the pasta into individual bowls or plates. For added flavor and visual appeal, drizzle with a touch of extra virgin olive oil and sprinkle with additional chili flakes if desired. Optional: top with freshly grated Parmesan cheese for extra richness. Serve immediately while warm for the best texture and taste.
Notes
- Frozen spinach substitute: If using frozen spinach, thaw completely and squeeze out excess water to avoid a watery sauce. Add it to the skillet at the same step as fresh spinach.
- Pasta water magic: Always reserve some pasta cooking water; it helps bind the sauce to the pasta and keeps it creamy.
- Adjusting spice: Increase or reduce chili flakes according to your preferred heat level.
- Cheese options: Feta provides a tangy creaminess, but goat cheese or ricotta can also work for a milder flavor.
- Serving warm: This pasta tastes best served immediately but can be gently reheated with a splash of water or olive oil.
