Pin it The steam rising off the pasta water always makes my tiny apartment kitchen feel instantly cozy, no matter the season. I first threw together this feta and spinach combo on a Tuesday evening when the fridge was nearly bare, expecting something passable at best. That first bite, with the salty feta melting into the starchy pasta water, stopped me in my tracks. Now its my go to when I need comfort food that comes together faster than takeout delivery would arrive.
Last month my sister came over for dinner, exhausted from a grueling week at work, and I made this while she curled up on the couch. She took one bite and actually went quiet, which for her is saying something. We ended up eating straight from the skillet, standing in the kitchen, talking until the pasta was gone and the wine bottle was empty.
Ingredients
- 400 g dried pasta: Penne and fusilli catch the sauce beautifully in their ridges, though spaghetti works wonderfully too
- 200 g feta cheese, crumbled: Use a good quality sheep or goat milk feta if you can find it, it melts more creamily than cheaper cow milk versions
- 150 g baby spinach: Fresh baby spinach wilts gently and adds a sweet, earthy contrast to the salty feta
- 2 cloves garlic, minced: Freshly minced garlic adds a fragrant base that powdered garlic cannot replicate
- 3 tbsp olive oil: Extra virgin olive oil adds fruitiness and helps carry the garlic flavor throughout the dish
- 1 tsp black pepper: Freshly cracked pepper adds warmth and complements the tangy feta perfectly
- 1/2 tsp chili flakes: These are optional but they add a gentle heat that cuts through the richness
- Salt: Pasta water should taste salty like the sea to properly season the noodles as they cook
- Zest of 1 lemon: Bright lemon zest cuts through the creaminess and adds a fresh finish
- Fresh basil or parsley: A handful of fresh herbs adds color and a pop of herbal freshness
Instructions
- Cook the pasta:
- Bring a large pot of generously salted water to a rolling boil and add pasta, cooking until it still has a slight bite to it, then scoop out one cup of the starchy cooking water before draining.
- Sauté the aromatics:
- Heat olive oil in a large skillet over medium heat and add minced garlic, stirring for just one minute until it becomes fragrant but not brown.
- Wilt the spinach:
- Add the baby spinach to the skillet and toss it gently in the garlicky oil until it collapses into silky, tender leaves.
- Combine everything:
- Add the hot drained pasta directly to the skillet with the spinach, then scatter the crumbled feta over the top so it can start melting from the residual heat.
- Create the sauce:
- Pour in about half a cup of the reserved pasta water and toss vigorously, letting the starches emulsify with the melting feta into a velvety sauce that clings to every strand of pasta.
- Season and serve:
- Add black pepper and chili flakes to taste, toss once more, then serve immediately in bowls topped with lemon zest and fresh herbs.
Pin it This recipe saved me during finals week in college when I needed something comforting but had zero brain power left for complicated cooking. Now whenever I make it, I think of those late nights, the smell of garlic filling the dorm kitchen, and the way something so simple could feel like such a treat.
Making It Your Own
The beauty of this pasta is how easily it adapts to whatever you have on hand or what you are craving. I have added sun dried tomatoes for chewy sweetness, roasted red peppers for smokiness, and even browned some pine nuts on top for crunch.
Perfecting the Sauce
Getting that creamy consistency without actual cream comes down to the vigorous tossing motion. Embrace the mess and toss with confidence, that movement is what helps the starches and cheese come together into something silky and luxurious.
Serving Suggestions
A crisp white wine like Sauvignon Blanc cuts through the richness beautifully. I also love serving this with a simple green salad dressed in red wine vinaigrette to balance the creaminess with something bright and acidic.
- Grate some extra feta on top if you love an intense salty finish
- A drizzle of high quality olive oil right before serving adds a luxurious finish
- Keep extra lemon wedges on hand for those who want extra brightness
Pin it Sometimes the simplest recipes are the ones we return to again and again, and this feta spinach pasta has earned its permanent place in my weekly rotation.
Recipe FAQs
- → Can I use fresh pasta instead of dried?
Yes, fresh pasta works beautifully and cooks faster (2-3 minutes). You'll still want to reserve pasta water for the sauce, as the starch is essential for creating the creamy coating.
- → How do I make the sauce extra creamy?
Add 2 tablespoons of cream cheese or a splash of heavy cream along with the feta. This creates an even richer, more luxurious texture while maintaining the tangy feta flavor.
- → What if I don't have baby spinach?
Adult spinach works well—just chop it roughly before cooking. Arugula, kale, or even Swiss chard are excellent substitutes with their own unique flavors and textures.
- → Why is reserved pasta water important?
Pasta water contains starches that emulsify with the feta and olive oil, creating a silky sauce that clings to each strand. This technique is fundamental to achieving the creamy texture without heavy cream.
- → Can I make this ahead of time?
This dish is best served immediately after tossing for optimal texture. However, you can prep ingredients in advance—cook pasta, wilt spinach, and crumble feta separately, then quickly combine when ready to serve.
- → What wine pairs best with this dish?
Crisp white wines like Sauvignon Blanc complement the tangy feta and fresh herbs beautifully. Pinot Grigio or Vermentino are also excellent choices to balance the richness of the sauce.