Tender spinach and crumbled feta tossed in a velvety, tangy sauce. A quick, satisfying Mediterranean-inspired meal for four.
# What You’ll Need:
→ Pasta
01 - 14 oz dried pasta (penne, fusilli, or spaghetti)
→ Dairy
02 - 7 oz feta cheese, crumbled
→ Vegetables
03 - 5 oz baby spinach, washed
04 - 2 cloves garlic, minced
→ Pantry
05 - 3 tablespoons olive oil
06 - 1 teaspoon freshly ground black pepper
07 - 1/2 teaspoon chili flakes
08 - Salt to taste
→ Garnish
09 - Zest of 1 lemon
10 - Fresh basil or parsley, chopped
# How To Make It:
01 - Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Reserve 1 cup of pasta cooking water, then drain the pasta in a colander.
02 - While pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
03 - Add baby spinach to the skillet and cook, stirring frequently, until completely wilted, approximately 2 minutes.
04 - Transfer the hot, drained pasta to the skillet with the spinach mixture. Sprinkle crumbled feta cheese evenly throughout.
05 - Pour 1/2 cup of reserved pasta water into the skillet. Toss vigorously until feta melts and forms a velvety sauce, adding additional pasta water incrementally to reach desired consistency.
06 - Season the pasta with freshly ground black pepper, chili flakes if desired, and salt to your preference.
07 - Transfer to serving bowls immediately. Garnish with lemon zest and fresh herbs as desired.
