Spinach Feta Pasta

Top view of a white plate full of feta spinach pasta.

4.86 from 7 votes

You’ll love this scrumptious spinach feta pasta that is a breeze to whip in a skillet. It’s a weeknight dream that comes together in 15 minutes with just 6 ingredients!

Prep Time5

Cook Time10

Total Time15

Course: pasta

Cuisine: Mediterranean, vegetarian

Keyword: Spinach feta pasta

Servings:

Calories: 389kcal

Author: Katia

Ingredients

Pasta

8 oz (220 grams) Penne (or similar pasta shape)

Spinach and feta sauce

1 tablespoon extra virgin olive oil
3 garlic cloves, minced or sliced
¼ teaspoon chilli flakes, or more to taste
10 oz (300 grams) spinach, washed*
7 oz (200 grams) block of feta
1 tablespoon lemon juice, or more to taste

Instructions

Cook the pasta: Bring a large pot of water to the boil, add salt and pasta, and cook until al dente according to the package instructions. Reserve about ½ cup of hot pasta water before draining the pasta.
Cook the spinach: Heat the olive oil in a large skillet over medium heat. Stir in the garlic and chili flakes, and cook until fragrant (about 60 seconds). Add the spinach, a handful at a time, stirring until wilted (it takes a few minutes).
Add the feta cheese: Using your hands, break the block of feta into crumbles and add it to the skillet. Turn the heat off.
Assemble: Drain and add the pasta to the skillet along with the lemon juice and ¼ cup of the reserved pasta cooking water. Toss until well combined and coated, taste, and make sure you're happy with the overall flavor (you might need more salt or lemon juice).
Serve: Serve immediately with a drizzle of extra virgin olive oil, chili flakes for extra heat, and freshly grated parmesan cheese if desired. Enjoy!

Notes

Frozen spinach: If using frozen spinach, thaw it completely, then squeeze out as much extra moisture as possible. Add the squeezed frozen spinach at the same point the fresh spinach is added in the recipe.

Nutrition facts: the nutrition values are for one serving, and they are based on an online nutrition calculator. It’s an estimate only, and it should not be considered as a substitute for a professional nutritionist’s advice. Please see my disclosure policies.

Nutrition