Save The best dinner ideas always seem to arrive when you're staring at a near-empty fridge, wondering how to avoid takeout yet again. That's exactly how this pasta found its way into my regular rotation. Something about the salty tang of feta melting into hot pasta water just works, like magic.
I first made this on a Tuesday when my cousin dropped by unexpectedly and I had nothing prepared. We stood around the stove, eating straight from the skillet and making plans to open a bottle of wine. She still asks for this pasta whenever she visits.
Ingredients
- Pasta: 400 g (14 oz) dried pasta (penne, fusilli, or spaghetti). Short shapes hold the sauce well, but spaghetti works beautifully too.
- Feta cheese: 200 g (7 oz) crumbled. This becomes the base of your creamy sauce.
- Baby spinach: 150 g (5 oz) washed. Wilts quickly and adds fresh color.
- Garlic: 2 cloves minced. Don't skip this.
- Olive oil: 3 tbsp. Use decent quality here.
- Black pepper: 1 tsp freshly ground. Essential brightness.
- Chili flakes: 1/2 tsp optional for a gentle warmth.
- Salt: to taste for pasta water and finishing.
- Lemon zest: optional but lovely for brightness.
- Fresh herbs: basil or parsley to finish if you have them.
Instructions
- Cook your pasta:
- Bring a large pot of salted water to boil and cook pasta until al dente. Before draining, scoop out 1 cup of the starchy cooking water.
- Prep the aromatics:
- While pasta cooks, heat olive oil in a large skillet over medium heat and sauté garlic for 1 minute until fragrant but not browned.
- Wilt the spinach:
- Add spinach to the skillet and stir for about 2 minutes until it collapses into silky ribbons.
- Combine everything:
- Add the hot drained pasta to the skillet with the spinach and scatter the crumbled feta on top.
- Create the sauce:
- Pour in about 1/2 cup of reserved pasta water and toss vigorously until feta melts slightly into a creamy emulsion, adding more water if needed.
- Season and serve:
- Finish with black pepper, chili flakes if using, and salt. Plate immediately while steaming hot, topped with lemon zest and fresh herbs if you like.
Save My partner initially turned his nose up at a spinach pasta, but after one bite he quietly went back for seconds. That's when I knew this was a keeper. It's become our go-to for nights when we want something comforting but not heavy.
Making It Your Own
This recipe is beautifully forgiving. I've added sun-dried tomatoes from a jar when that's all I had, and it was fantastic. The sweetness balances the salty feta perfectly.
Serving Suggestions
A crisp white wine like Sauvignon Blanc cuts through the richness. Or try it with a simple green salad dressed with lemon vinaigrette. The fresh acidity wakes everything up.
Make Ahead Wisdom
This pasta is best enjoyed immediately while the sauce is silky and hot. Leftovers can be reheated with a splash of water to loosen everything back up.
- Have all ingredients prepped before you start cooking
- Don't rinse the pasta after draining
- Toast some pine nuts for crunch if you have time
Save There's something deeply satisfying about a dish that comes together this effortlessly. Simple ingredients, done right, create the kind of meal worth repeating again and again.
Recipe Questions & Answers
- → Why do you reserve pasta water?
Pasta water contains starch that emulsifies with the feta cheese and oil, creating a silky, cohesive sauce. This technique replaces heavy cream while keeping the dish light and flavorful.
- → How do you prevent feta cheese from becoming grainy?
Keep the heat at medium and toss vigorously off-heat or over low heat. The starch in the pasta water helps bind the feta smoothly. Avoid boiling after adding feta, as high heat can cause it to become tough.
- → Can you make this with other cheeses?
Yes, crumbled ricotta salata, goat cheese, or a combination of feta with Parmesan works beautifully. Adjust quantities based on the cheese's saltiness and moisture content.
- → What vegetables pair well with this dish?
Arugula, kale, or Swiss chard substitute spinach nicely. Sun-dried tomatoes, roasted red peppers, artichoke hearts, and zucchini also complement the tangy feta flavor profile.
- → Is this dish suitable for meal prep?
This pasta is best served immediately while warm. However, you can prepare components ahead: cook pasta, wash spinach, and mince garlic. Store separately and assemble fresh to maintain texture and prevent the sauce from drying out.
- → What wine pairs with this pasta?
Crisp white wines like Sauvignon Blanc, Pinot Grigio, or Albariño complement the tangy feta and fresh spinach. The acidity cuts through the richness of the cheese and olive oil beautifully.