Description
A flavorful and easy-to-make Mediterranean-inspired pasta dish featuring tender pasta tossed with garlic-sautéed spinach, tangy crumbled feta cheese, and bright lemon zest and juice. This vegetarian recipe is perfect for a quick weeknight dinner and can be customized with additional proteins or greens.
Ingredients
Scale
Pasta and Vegetables
- 12 ounces pasta (penne or fusilli)
- 5 ounces fresh baby spinach
Seasonings and Extras
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- 1/2 cup reserved pasta water
- 3/4 cup crumbled feta cheese
- Zest of 1 lemon
- Juice of 1/2 lemon
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil and cook the pasta according to the package directions until al dente. Reserve 1/2 cup of the pasta water before draining the pasta. Set pasta aside.
- Sauté the garlic: In a large skillet, heat olive oil over medium heat. Add minced garlic and cook for about 1 minute until fragrant but not browned.
- Wilt the spinach: Add fresh baby spinach to the skillet and cook, stirring frequently, until wilted, about 2 to 3 minutes. Season with salt, black pepper, and red pepper flakes if using.
- Combine pasta and spinach: Add the cooked pasta to the skillet with the spinach and toss to combine evenly.
- Adjust consistency: Gradually pour in the reserved pasta water a little at a time to loosen the mixture and help coat the pasta.
- Add feta and lemon: Stir in crumbled feta cheese, lemon zest, and lemon juice. Toss everything well until combined and heated through.
- Serve: Serve the pasta warm, optionally garnished with extra feta cheese or additional lemon zest for brightness.
Notes
- Substitute baby kale or arugula for the spinach to vary the greens.
- For added protein, toss in grilled chicken or chickpeas.
- Use gluten-free pasta to make this recipe gluten-free.
