Description
A vibrant dish that combines the earthy flavors of spinach with the tangy creaminess of feta cheese, perfect for a quick weeknight meal.
Ingredients
Scale
- 1 pound (450g) Short Pasta (penne, fusilli, orecchiette, or cavatappi)
- 2 tablespoons Extra Virgin Olive Oil
- 4–6 cloves Garlic, thinly sliced
- 1/2 teaspoon Red Pepper Flakes (adjust to taste)
- 5 ounces (150g) Fresh Baby Spinach
- 8 ounces (225g) Block Feta Cheese, crumbled
- 1 large Lemon, zested and juiced
- 1 1/2 cups Reserved Pasta Water
- 1/2 teaspoon Black Pepper, freshly cracked
- Salt, to taste
Instructions
- Cook the Pasta: Bring a large pot of water to a rolling boil. Generously season it with salt and add your chosen pasta, cooking until al dente.
- Reserve the Magic Water: Scoop out at least 2 cups of starchy pasta water before draining.
- Start the Sauce: Heat a large skillet over medium heat, add olive oil, garlic, and red pepper flakes, sautéing until fragrant.
- Wilt the Spinach: Add fresh spinach to the skillet, tossing it until wilted (2-3 mins).
- Combine and Create the Sauce: Lower the heat, add drained pasta, and stir in feta, lemon zest, lemon juice, and black pepper.
- Emulsify the Sauce: Pour in reserved pasta water and stir vigorously to create a creamy sauce.
- Adjust Consistency: If too thick, gradually add more reserved pasta water.
- Final Seasoning and Serving: Taste and adjust seasoning before serving, garnishing as desired.
Notes
Pairs beautifully with a crisp green salad or grilled chicken for a heartier meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 430
- Sugar: 2g
- Sodium: 700mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg