Pin My sister called me on a Wednesday night, frantic because her fridge was nearly empty and guests were arriving in an hour. I walked her through this pasta over speakerphone while she rummaged for feta and spinach. By the time her friends showed up, she had a creamy, restaurant-worthy dish on the table. That panicked phone call turned into my most-requested recipe.
I made this for my neighbor after she had surgery, and she texted me three days later asking if I'd left the recipe card behind. I hadn't, but I scribbled it on a notepad and slipped it under her door that afternoon. She still makes it every Sunday now, sometimes with kale instead of spinach, and always with extra garlic.
Ingredients
- 400 g dried pasta (penne, fusilli, or spaghetti): Short shapes like penne hold the creamy sauce in their ridges, but spaghetti works beautifully if you love twirling your fork.
- 200 g feta cheese, crumbled: The star of the dish, feta melts just enough to coat every strand of pasta without turning greasy or heavy.
- 150 g baby spinach, washed: Baby spinach wilts in seconds and adds a pop of color and mild earthiness without any bitterness.
- 2 cloves garlic, minced: Fresh garlic blooms in the olive oil and perfumes the entire pan, so don't skip this step.
- 3 tbsp olive oil: A fruity, good-quality olive oil makes a noticeable difference in flavor and helps the sauce come together.
- 1 tsp freshly ground black pepper: Crack it fresh for a warm, aromatic bite that balances the tangy feta.
- 1/2 tsp chili flakes (optional): A pinch adds gentle heat that lingers on your tongue without overwhelming the dish.
- Salt, to taste: Feta is already salty, so taste before you add more.
- Zest of 1 lemon (optional): A little lemon zest brightens everything and makes the flavors sing.
- Fresh basil or parsley, chopped (optional): A handful of herbs at the end adds freshness and makes the plate look like it came from a cafe.
Instructions
- Boil the pasta:
- Bring a large pot of salted water to a rolling boil and cook your pasta until al dente, following the package timing. Before you drain it, scoop out a full cup of that starchy, cloudy pasta water and set it aside.
- Sauté the garlic:
- Heat olive oil in a large skillet over medium heat until it shimmers, then add the minced garlic and stir for about a minute until it smells toasty and golden. Don't let it brown or it'll taste bitter.
- Wilt the spinach:
- Toss the spinach into the skillet with the garlic and stir constantly for about two minutes until it collapses into a soft, emerald pile. It'll look like a mountain at first, but it shrinks fast.
- Combine pasta and feta:
- Add the hot, drained pasta straight into the skillet and scatter the crumbled feta over the top. The heat from the pasta will start melting the cheese immediately.
- Create the sauce:
- Pour in half a cup of the reserved pasta water and toss everything together vigorously with tongs or a wooden spoon until the feta melts into a creamy, glossy sauce. Add more pasta water, a splash at a time, if it looks dry.
- Season and serve:
- Sprinkle in the black pepper, chili flakes if you like a little heat, and taste before adding salt. Serve it hot, topped with lemon zest and fresh herbs if you have them.
Pin One night I served this to a friend who swore she didn't like feta, and she went back for seconds without realizing what she was eating. When I told her, she laughed and said it didn't taste like the crumbly, sharp cheese she remembered from salads. That's the magic of melting it into pasta water.
Making It Your Own
If you want more richness, stir in two tablespoons of cream cheese or a splash of heavy cream along with the feta. I've swapped spinach for peppery arugula when I wanted a sharper bite, and kale works beautifully if you massage it first to soften the leaves. Sun-dried tomatoes or roasted red peppers add bursts of sweetness and color, and a handful of toasted pine nuts on top gives you a lovely crunch.
Pairing Suggestions
This pasta loves a crisp, citrusy white wine like Sauvignon Blanc or a chilled Pinot Grigio. I like to serve it with a simple green salad dressed in lemon and olive oil, or a basket of warm, crusty bread to mop up any extra sauce. If you're feeding a crowd, roasted cherry tomatoes on the side add a sweet, jammy contrast.
Storage and Reheating
Leftovers keep in an airtight container in the fridge for up to three days, though the sauce thickens as it cools. When you reheat it, add a splash of water or milk and warm it gently in a skillet over low heat, stirring until it loosens up again. I don't recommend freezing this one because the feta can turn grainy, but it's so quick to make that you can always whip up a fresh batch.
- Reheat gently with a little liquid to bring back the creamy texture.
- Use leftovers cold as a pasta salad by tossing in cherry tomatoes and cucumber.
- Double the recipe if you're meal prepping, it holds up well for a few days.
Pin This pasta has saved me on countless busy nights when I needed something fast but didn't want to compromise on flavor. I hope it becomes one of those recipes you turn to when you want comfort without the fuss.
Recipe Q&A
- → Why do I reserve pasta cooking water?
Pasta water contains starch that emulsifies with olive oil and feta, creating a naturally creamy sauce without cream. This starchy liquid helps the feta melt smoothly and coat the pasta evenly.
- → Can I use different pasta shapes?
Absolutely. Penne, fusilli, spaghetti, or rigatoni all work well. Choose based on personal preference—smaller shapes catch sauce beautifully, while longer varieties are classic.
- → How do I prevent the feta from becoming grainy?
Use the reserved pasta water gradually while tossing vigorously off heat. The starch helps emulsify the feta smoothly. Avoid boiling the finished dish, as high heat can make the cheese separate.
- → What vegetables work well as substitutes?
Arugula, kale, or Swiss chard replace spinach nicely. Sun-dried tomatoes, roasted red peppers, or fresh cherry tomatoes add wonderful flavor variations without altering cook time significantly.
- → Is this dish suitable for meal prep?
Best served fresh, though cooled pasta can be stored in the refrigerator for two days. Reheat gently with splash of water or olive oil to restore creaminess before serving.
- → Can I make this vegan?
Substitute feta with crumbled tofu or cashew cheese. Use nutritional yeast for umami depth. The pasta water emulsification technique remains the same for creating a silky sauce.