Quick Spinach and Feta Pasta
A quick and indulgent weeknight pasta dish with bright lemon, salty feta, and garlicky oil, ready in about 20–25 minutes.
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.
Notes
Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop over low heat with a splash of water to re-emulsify the sauce. Not ideal for freezing.