Name: creamy spinach and feta pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 300g penne pasta; 2 tbsp olive oil; 3 cloves garlic, minced; 200g fresh spinach, roughly chopped; 150g feta cheese, crumbled; 200ml heavy cream; 1/2 cup grated Parmesan cheese; 1/4 tsp red pepper flakes (optional); Salt and freshly ground black pepper to taste; 1 tbsp lemon juice; 2 tbsp chopped fresh basil (optional)

creamy spinach and feta pasta

Published on October 19, 2025

4.8 (245 reviews)

A quick, comforting pasta that feels indulgent without the guilt. The combination of wilted spinach, crumbled feta, and a velvety ricotta‑based sauce makes every bite memorable, while the bright lemon

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Prep Time

15 min

Cook Time

20 min

Servings

Why You'll Love This Recipe

✓ Creamy without heavy cream The sauce relies on ricotta and a splash of pasta water, delivering silkiness while staying light enough for a weeknight.

✓ Bold Mediterranean flavor Fresh spinach, tangy feta, and a hint of garlic create a bright, savory profile that pairs perfectly with any pasta shape.

✓ One‑pan cleanup Everything cooks in the same pot, so you spend less time scrubbing and more time enjoying the meal.

2 tbsp olive oil For sautéing garlic and spinach.

3 cloves garlic, minced Adds aromatic depth.

150 g (5 oz) fresh spinach Rinsed, stems removed.

200 g (7 oz) ricotta cheese Creates the silky base.

100 g (3½ oz) feta cheese, crumbled Provides salty tang.

Zest of 1 lemon Brightens the sauce.

Salt and freshly ground black pepper Season to taste.

Instructions

Cook the pasta

Bring a large pot of salted water to a boil. Add the pasta and cook al dente according to package directions, usually 9‑11 minutes. Reserve 1 cup of pasta water before draining.

Sauté aromatics

In the same pot, heat olive oil over medium heat. Add minced garlic and cook 30 seconds until fragrant, being careful not to brown.

Add spinach

Stir in the fresh spinach, tossing until wilted, about 2‑3 minutes. It will reduce dramatically; keep the heat medium‑high to evaporate excess moisture.

Make the sauce

Reduce heat to low. Stir in ricotta, lemon zest, and half of the reserved pasta water. Mix until smooth; the sauce should coat the back of a spoon. Add crumbled feta and season with salt and pepper.

Combine and serve

Add the cooked pasta to the sauce, tossing to combine. If the sauce seems thick, drizzle in the remaining pasta water a tablespoon at a time. Serve hot, topped with extra feta and a drizzle of olive oil.

Expert Tips

Tip #1: Use pasta water

The starchy water emulsifies the ricotta, giving the sauce a glossy, clingy texture without adding cream.

Tip #2: Add lemon at the end

A splash of lemon juice right before plating lifts the richness and balances the feta’s saltiness.

Tip #3: Keep heat low for the sauce

High heat can cause ricotta to separate; gentle simmer preserves its smoothness.

Storage & Variations

Store leftovers in an airtight container for up to 3 days; reheat gently with a splash of water. Swap spinach for kale, or use goat cheese instead of feta for a milder profile. Add grilled chicken for extra protein.

Frequently Asked Questions

Yes. Thaw, squeeze out excess moisture, and add it in step 3. The texture will be slightly softer but the flavor remains bright.

Substitute ricotta with silken tofu blended smooth, and use a vegan feta alternative. The sauce stays creamy, and the lemon zest still brightens the dish.

Keep the heat low when adding ricotta and stir continuously. Adding pasta water gradually helps maintain a smooth emulsion.