This Quick Spinach and Feta Pasta is the kind of weeknight recipe that feels indulgent without fuss. Bright lemon, salty crumbled feta and garlicky oil come together with a splash of starchy pasta water to create a silky sauce — ready in about 20–25 minutes. It’s an ideal go-to when you want something fast, veggie-forward, and comforting.
Why you’ll love this dish
This pasta checks a lot of boxes: fast, inexpensive, vegetarian, and full of bold flavor. The magic is the reserved pasta water — that starchy, slightly salty liquid turns crumbled feta and olive oil into a creamy emulsion that clings to each noodle. It’s simpler than heavy cream sauces and lighter on the stomach, yet still satisfyingly rich.
“Bright, tangy, and creamy — perfect for a busy weeknight and loved by picky eaters.”
If you enjoy feta-and-spinach combinations, you might also like this richer take on the pairing: Creamy Gnocchi with Spinach and Feta. It shows the same flavor profile on pillowy gnocchi instead of short pasta.
How this recipe comes together
- Boil salted pasta until al dente and reserve some pasta water.
- Sauté thinly sliced garlic and red pepper flakes in good olive oil until fragrant.
- Wilt a whole container of baby spinach in the garlicky oil.
- Add drained pasta to the skillet with crumbled feta, lemon zest and juice.
- Stir in reserved pasta water and toss vigorously. The starch melts the feta and emulsifies it with oil for a creamy sauce.
- Finish with cracked black pepper and taste for salt.
This overview sets the stage: there are no long sauce reductions, no cream — just technique (timing, heat control, and emulsification) that turns simple ingredients into a silky finish.
What you’ll need
- 1 pound (450 g) short pasta — penne, fusilli, orecchiette, or cavatappi all work well.
- 2 tablespoons extra virgin olive oil — use a good-quality one; it flavors the sauce.
- 4–6 cloves garlic, thinly sliced — adjust to taste. Fresh is best.
- 1/2 teaspoon red pepper flakes — add more if you like heat.
- 5 ounces (150 g) fresh baby spinach — a full container; it wilts quickly.
- 8 ounces (225 g) block feta cheese, crumbled — crumble from a block for creaminess.
- 1 large lemon, zested and juiced — zest for aroma, juice for brightness.
- 1 1/2 cups reserved pasta water — start with 1 cup, keep the rest nearby.
- 1/2 teaspoon black pepper, freshly cracked.
- Salt, to taste — be sparing because feta and pasta water add saltiness.
Substitution notes:
- Swap spinach for baby kale (massage it briefly) or arugula for peppery notes.
- For a dairy-free version, use a tangy plant-based feta and increase olive oil slightly, but texture will differ.
How to prepare it
- Fill a large pot with water and bring to a rolling boil. Salt generously — the water should taste like the sea. Add the pasta and cook until al dente according to package directions.
- Just before draining, scoop out at least 2 cups of pasta water and set aside. Drain the pasta in a colander.
- While the pasta cooks, heat a large skillet or Dutch oven over medium. Add the olive oil.
- When the oil shimmers, add the thinly sliced garlic and red pepper flakes. Stir constantly for 1–2 minutes until fragrant and the garlic edges begin to turn a pale gold. Do not let the garlic brown.
- Add the entire container of baby spinach. Use tongs to toss it in the garlicky oil until fully wilted, about 2–3 minutes.
- Lower the heat to low. Add the drained pasta to the skillet. Crumble in the feta, add lemon zest and juice, and sprinkle the cracked black pepper.
- Pour in about 1 cup of the reserved pasta water. Using tongs, toss and stir vigorously. The heat and starch will melt the feta and emulsify it with the oil.
- If the sauce seems thick, add more reserved pasta water a splash at a time until the sauce is smooth and coats the pasta. Taste and add salt only if needed. Serve immediately.
Step-by-step instructions
- Boil pasta (al dente). Reserve water.
- Sauté garlic and red pepper flakes in olive oil.
- Wilt spinach in the skillet.
- Combine pasta, crumbled feta, lemon, and pepper.
- Emulsify with reserved pasta water until silky.
- Adjust seasoning and serve right away.
Best ways to enjoy it
This pasta is a full meal on its own — bright, salty, and filling. Pair it with:
- A crisp green salad (simple vinaigrette) to cut through the richness.
- Crusty bread to mop up any leftover sauce.
- Grilled chicken or baked salmon for added protein.
For an easy dessert after this savory plate, try a sweet finish like Butterscotch Randy. The caramel notes complement the lemon-and-feta brightness nicely.
Plating tip: Twirl a portion on a warmed plate, top with a few extra crumbles of feta, a drizzle of extra virgin olive oil, and a lemon wedge on the side.
Storage and reheating tips
- Refrigerator: Store leftovers in an airtight container for up to 3 days. The sauce will firm up as feta chills.
- Reheat gently: Reheat on the stovetop over low heat with a splash of water or reserved pasta water to re-emulsify the sauce. Microwave in 30-second bursts, stirring and adding a little water between bursts.
- Freezing: Not ideal. Emulsified sauces made with cheese and olive oil can separate when frozen and thawed. If you must freeze, expect texture changes — thaw slowly in the fridge and reheat with added liquid.
Food safety: Cool leftovers to room temperature for no more than 2 hours before refrigerating.
Pro chef tips
- Don’t overcook the pasta. Al dente keeps texture and helps the sauce cling.
- Reserve at least 1 1/2 cups pasta water (you’ll likely use about 1 cup). The starchy water is essential for a smooth emulsion.
- Control garlic color: medium heat until garlic is pale gold, then reduce quickly. Burnt garlic tastes bitter.
- Crumble feta by hand from the block. It melts more pleasantly than pre-crumbled varieties.
- Use tongs and a wide skillet: tossing helps emulsify the sauce better than stirring with a fork.
- If the sauce is grainy, keep tossing and add a touch more hot pasta water — the starch will smooth it out.
Creative twists
- Protein boost: Stir in cooked chickpeas, shredded rotisserie chicken, or sautéed shrimp.
- Nutty crunch: Top with toasted pine nuts or walnuts for texture.
- Creamier version: Add 2–3 tablespoons of mascarpone or ricotta when tossing, for an ultra-silky finish.
- Spicy-sweet: Toss in oven-roasted cherry tomatoes for sweetness and color.
- Low-carb: Swap pasta for chickpea or lentil pasta, but cook to package directions and expect a different texture.
- Herb-forward: Finish with chopped dill, oregano, or basil for regional flair.
Common questions
Q: How long does this take from start to finish?
A: Plan on about 20–25 minutes total: 10–12 minutes to boil pasta (depending on shape) and 8–10 minutes to prepare the sauce and combine everything.
Q: Can I use pre-crumbled feta?
A: You can, but block feta crumbled by hand melts and emulsifies better. Pre-crumbled often contains anti-caking agents and doesn’t blend as smoothly.
Q: How much pasta water should I save?
A: Scoop out at least 2 cups before draining. Start by adding 1 cup to the pasta and keep the rest on hand to adjust consistency.
Q: Is this suitable for children?
A: Generally yes — reduce or omit the red pepper flakes for a milder version. Taste and adjust garlic quantity for picky palates.
Q: Can I make this ahead for a gathering?
A: Partially: cook pasta and store separately from sauce components. Reheat and combine right before serving, using hot reserved pasta water to re-emulsify the sauce.
If you have other questions about ingredient swaps, timing, or serving sizes, ask and I’ll help tailor this to your kitchen and tastes.
Quick Spinach and Feta Pasta
Ingredients
Main ingredients
- 1 pound short pasta (penne, fusilli, orecchiette, or cavatappi work well)
- 2 tablespoons extra virgin olive oil use a good-quality one
- 4–6 cloves garlic, thinly sliced adjust to taste, fresh is best
- 1/2 teaspoon red pepper flakes add more for heat
- 5 ounces fresh baby spinach a full container; wilts quickly
- 8 ounces block feta cheese, crumbled for creaminess, crumble from a block
- 1 large lemon, zested and juiced zest for aroma, juice for brightness
- 1 1/2 cups reserved pasta water start with 1 cup, keep the rest nearby
- 1/2 teaspoon black pepper, freshly cracked
- to taste salt be sparing because feta and pasta water add saltiness
Instructions
Preparation
- Fill a large pot with water and bring to a rolling boil. Salt generously — the water should taste like the sea.
- Add the pasta and cook until al dente according to package directions. Just before draining, scoop out at least 2 cups of pasta water and set aside. Drain the pasta in a colander.
Cooking
- While the pasta cooks, heat a large skillet or Dutch oven over medium. Add olive oil.
- When the oil shimmers, add the thinly sliced garlic and red pepper flakes. Stir constantly for 1–2 minutes until fragrant and the garlic edges begin to turn a pale gold. Do not let the garlic brown.
- Add the entire container of baby spinach. Use tongs to toss it in the garlicky oil until fully wilted, about 2–3 minutes.
- Lower the heat to low. Add the drained pasta to the skillet. Crumble in the feta, add lemon zest and juice, and sprinkle the cracked black pepper.
- Pour in about 1 cup of the reserved pasta water. Using tongs, toss and stir vigorously. The heat and starch will melt the feta and emulsify it with the oil.
- If the sauce seems thick, add more reserved pasta water a splash at a time until the sauce is smooth and coats the pasta. Taste and add salt only if needed.
- Serve immediately.