Spinach Feta Pasta
A quick and flavorful pasta dish featuring fresh spinach, creamy feta, and a hint of chili, perfect for busy weeknights.
Equipment
- Large Pot
- Wide Skillet
Ingredients
- 8 oz. penne pasta (or similar shape)
- 1 Tbsp. extra virgin olive oil
- 3 cloves garlic minced or sliced
- ¼ tsp. chili flakes adjust to taste
- 10 oz. fresh spinach washed
- 7 oz. feta cheese block, crumbled
- 1 Tbsp. lemon juice add more if desired
- to taste salt for pasta water and seasoning
Instructions
- Bring a large pot of salted water to a boil. Add pasta and cook until al dente. Reserve ½ cup of pasta water before draining.
- Heat olive oil in a wide skillet over medium heat. Add garlic and chili flakes, stirring for about a minute until fragrant.
- Add spinach gradually, stirring until wilted, about a few minutes.
- Turn off the heat and crumble feta into the skillet, mixing gently.
- Add drained pasta, lemon juice, and reserved pasta water. Toss to combine, adjusting consistency as needed.
- Taste and adjust seasoning with salt or lemon juice as desired. Serve warm.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of water or olive oil.