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Feta Pasta Recipe With Spinach

Penne pasta tossed with sautéed tomatoes, mushrooms, and spinach, then finished with crumbled feta cheese.
Prep Time12 minutes
Cook Time20 minutes
Total Time32 minutes
Course: Dinner, Lunch, Main Course
Cuisine: Greek, Italian, Mediterranean
Keyword: comfort food, feta pasta recipe with spinach, one-pot, quick, Savory
Servings: 5 people
Calories: 530kcal
Author: Vanjo Merano
Cost: $

Equipment

  • 1 Cooking pot For boiling the penne pasta
  • 1 Colander For draining the pasta
  • 1 Skillet or Frying Pan Wide enough to toss the pasta with the vegetables
  • 1 Tongs For tossing without breaking the tomatoes

Ingredients

  • 1 lbs dry penne pasta
  • 3 tablespoons extra virgin olive oil
  • 1 pieces onion medium, chopped
  • 2 cloves garlic minced
  • 3 cups tomatoes diced
  • 1 1/2 cups fresh white mushrooms sliced
  • 2 cups spinach leaves cleaned
  • 6 ounces feta cheese crumbled
  • Salt and ground black pepper to taste
US Customary - Metric

Instructions

  • Cook the penne pasta according to the package instructions until al dente. Drain and set aside.
    1 lbs dry penne pasta
  • Heat the olive oil in a skillet or frying pan.
    3 tablespoons extra virgin olive oil
  • Sauté the garlic and onion until the onion starts to soften.
    2 cloves garlic, 1 pieces onion
  • Add the tomatoes. Cook for 1 minute.
    3 cups tomatoes
  • Add the mushrooms and spinach. Season with salt and ground black pepper. Cook for 2 to 3 minutes.
    1 1/2 cups fresh white mushrooms, 2 cups spinach leaves, Salt and ground black pepper
  • Add the cooked penne pasta. Toss until the pasta is evenly coated with the tomato and vegetable mixture.
    1 lbs dry penne pasta
  • Add the feta cheese. Gently toss and cook for 1 more minute.
    6 ounces feta cheese
  • Turn off the heat and transfer the pasta to a serving plate.
  • Serve with garlic bread on the side. Share and enjoy!

Notes

Pasta water – Salt the cooking water well and set aside half a cup before draining. A splash of it loosens the pasta if the feta tightens up as it cools.
Feta – Buy a block packed in brine and crumble it yourself. It melts into the pasta more smoothly than pre-crumbled feta, which is coated to keep the pieces from sticking together.
Make ahead – Cook the vegetables through the spinach step and refrigerate them for up to 2 days. Reheat the mixture in the pan, then toss in freshly cooked pasta and the feta.
Scaling – Cook the vegetables in two batches when you double the recipe so the pan stays hot and the tomatoes keep their shape.
Serving – This one is good warm or at room temperature, so it works for a potluck or a packed lunch.

Nutrition

Serving: 5g | Calories: 530kcal | Carbohydrates: 77g | Protein: 19g | Fat: 17g | Saturated Fat: 6g | Cholesterol: 30mg | Sodium: 630mg | Potassium: 620mg | Fiber: 5g | Sugar: 7g | Vitamin A: 1720IU | Vitamin C: 20mg | Calcium: 210mg | Iron: 4mg