A velvety Mediterranean pasta with crumbled feta, tender spinach, and a silky sauce made with pasta water. Quick, satisfying, and vegetarian.
# What You 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 extra virgin 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 instructions until al dente. Reserve 1 cup of pasta cooking water, then drain the pasta completely.
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 the spinach to the skillet and cook, stirring constantly, until wilted, approximately 2 minutes.
04 - Add the hot drained pasta to the skillet with spinach. Sprinkle in the crumbled feta cheese evenly.
05 - Pour in approximately 1/2 cup of reserved pasta water. Toss vigorously until feta melts slightly and creates a creamy sauce. Add additional pasta water as needed to reach desired consistency.
06 - Season with black pepper, chili flakes, and salt to taste. Serve immediately while hot, garnished with lemon zest and fresh herbs.
