Feta Pasta Recipe With Spinach

Feta does not melt the way mozzarella does, and that works well in this pasta. Add it during the last minute and the crumbles soften around the edges without disappearing into the tomatoes. I cook this version on the stovetop with mushrooms, spinach, and plenty of fresh tomatoes. If the creamy kind is what you want, I have my creamy tomato and spinach pasta for that.

I got into this back when I was cutting down on rice and eating more pasta. Around the same time, I was reworking some of my pasta recipes and trying different ingredients with them. I already kept feta in the refrigerator for salads, including the one I serve with my baked salmon, so I decided to try it with pasta too. This became one of the meals I would make for lunch, usually with garlic bread on the side.

Add the feta last and do not keep stirring. Toss for about a minute, then turn off the heat. Stir it too much and the feta starts breaking into the tomatoes instead of staying in pieces.

What is Feta Pasta with Spinach?

I boil the penne separately, then finish it in the skillet with fresh tomatoes, mushrooms, spinach, garlic, and onion. There is no cream or jarred pasta sauce here. The tomato juices and olive oil lightly coat the pasta before the feta goes in at the end.

This is different from baked feta pasta, where a whole block of cheese cooks with tomatoes in the oven and becomes part of the sauce. This version stays on the stovetop and uses crumbled feta instead.

Why This Feta Pasta with Spinach Recipe Works

• Cook the tomatoes first. Give them a minute before adding the mushrooms and spinach so they can begin releasing their juice.
• Do not overcook the spinach. Two to three minutes is enough. Stop while the leaves still look green and glossy.
• Toss the penne in the skillet. Do this while there is still tomato juice in the pan so the pasta gets coated before the feta goes in.

Ingredients

• Dry penne pasta – Cooked to al dente. The tubes catch some of the diced tomato as you eat.
• Extra virgin olive oil – Three tablespoons.
• Onion – One medium onion, chopped. Cook it only until it starts to soften.
• Garlic – Minced, and it goes in with the onion rather than ahead of it.
• Tomatoes – Diced, three cups. I use Roma tomatoes because they cut cleanly and have less of the watery seed section in the middle. No fresh tomatoes on hand? See the substitutions below.
• Fresh white mushrooms – Sliced. Buy them firm and dry, and wipe rather than soak them.
• Spinach leaves – Cleaned, with the young stems left on. Dry them well before they go in.
• Feta cheese – Crumbled, six ounces. I prefer feta that comes as a block in brine, and I crumble it myself. Pre-crumbled feta tends to be drier, which matters here because the cheese only gets about a minute in the pan. I wrote a feta cheese guide if you want to know more about the different kinds.
• Salt and ground black pepper – Both go in with the mushrooms and spinach.

1. Cook the penne pasta according to the package instructions until al dente.
2. Drain and set aside.

1. Heat the olive oil in a skillet or frying pan.
2. Sauté the garlic and onion until the onion starts to soften.
3. Add the tomatoes. Cook for 1 minute.
4. Add the mushrooms and spinach. Season with salt and ground black pepper. Cook for 2 to 3 minutes.

The pan should look wet by the end of this round. If it looks dry, spoon in a few tablespoons of water before the penne goes in.

1. Add the cooked penne pasta. Toss until the pasta is evenly coated with the tomato and vegetable mixture.
2. Add the feta cheese. Gently toss and cook for 1 more minute.
3. Turn off the heat and transfer the pasta to a serving plate.
4. Serve with garlic bread on the side. Share and enjoy!

What to Serve with Feta Pasta with Spinach

• Garlic Bread – Good for picking up the tomatoes and olive oil left on the plate.
• Arugula Salad with Chopped Walnuts – The peppery arugula works well with the salty feta.
• Roasted Cauliflower – You can roast it while the pasta cooks on the stove.
• Crispy Fried Chicken (Spicy Version) – Add this when you want something more substantial with the pasta.

Storage

• Refrigerator: It keeps about 3 days in a covered container. The penne takes in the tomato liquid overnight and the spinach goes darker, so it looks different the next day even though it still tastes good.
• Freezer: I do not freeze this one. Spinach turns limp, mushrooms come out rubbery, and the feta goes grainy once thawed. When you want to work ahead, chop the onion, tomatoes, and mushrooms and keep them in separate containers in the refrigerator for a day, then cook the pasta fresh.
• Reheating: Warm only what you plan to eat, in a skillet over medium heat with a tablespoon of water or olive oil. Stir until it is warm through, then take it off the heat and add a little fresh feta if the crumbles from the first serving have broken down. A microwave works, though the spinach comes out softer.

More Pasta Recipes

• Truffle Mushroom Pasta – A creamy mushroom pasta with truffle oil.
• Easy Pasta Salad Recipe – Serve this cold and make it ahead for parties or lunch.
• Lemon Garlic Shrimp Pasta – A richer pasta with shrimp, lemon, and cream.
• One Pot Spaghetti – The pasta cooks directly in the sauce, so cleanup is easier.
• Tuyo Pesto Spaghetti Pasta – Basil pesto and tuyo give this one a completely different flavor from the usual pasta sauce.

• Penne – Rigatoni, ziti, or fusilli. Any short shape with a hollow or a twist holds the diced tomato the same way.
• Fresh tomatoes – A 28-ounce can of diced tomatoes, drained. Pour off the juice first or the pan will be too wet for the pasta to pick up a coating.
• Fresh white mushrooms – Cremini or baby bella. Canned mushrooms work but they come already soft, so add them with the pasta instead of earlier.
• Spinach – Kale takes longer, so give it 4 to 5 minutes instead of 2 to 3. Frozen spinach has to be thawed and squeezed dry before it goes in.
• Goat cheese for the feta – It is the closest swap, though it is softer and smears into the tomatoes more than feta does. Queso fresco stays in pieces the same way but tastes much milder.

Six ounces of feta in a pound of pasta sounds like a lot until you eat it. Go easy on the salt while the vegetables cook, because the cheese brings plenty of its own, and taste it right before it goes on the plate.