Pasta with Spinach, Artichoke & Feta
This Mediterranean pasta dish combines tender noodles with sautéed spinach, tangy artichokes, and creamy feta. Tossed in a garlicky olive oil and lemon sauce, it’s a wholesome, quick, and delicious weeknight dinner ready in under 30 minutes.
Time
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Ingredients
12 oz (340 g) short pasta (penne, fusilli, or farfalle)
2 tbsp olive oil
3 cloves garlic, minced
1 small onion, finely chopped
1 can (14 oz / 400 g) artichoke hearts, quartered (drained, packed in water or brine)
5 oz (140 g) fresh spinach (about 4–5 cups)
½ tsp dried oregano
¼ tsp red pepper flakes (optional, for mild heat)
Zest & juice of 1 lemon
½ cup feta cheese, crumbled (more for topping)
¼ cup reserved pasta water (as needed)
Salt & black pepper, to taste
Optional garnish: fresh parsley or dill
Instructions
1. Cook the Pasta
Bring a large pot of salted water to a boil.
Cook pasta until al dente (check package instructions).
Reserve ¼ cup of pasta water, then drain.
2. Saute the Base
In a large skillet, heat olive oil over medium heat.
Add onion and cook 3 minutes until softened.
Stir in garlic and cook 1 minute until fragrant.
3. Add Veggies
Stir in artichoke hearts and oregano; cook 2 minutes.
Add spinach and let it wilt, stirring occasionally.
Season with salt, black pepper, and red pepper flakes (if using).
4. Combine Pasta & Sauce
Add drained pasta to the skillet.
Toss with lemon juice, zest, and feta cheese.
If needed, add a splash of reserved pasta water for creaminess.
5. Serve
Plate the pasta, garnish with extra feta and parsley/dill, and serve warm.
Notes & Tips
Make It Creamier: Stir in 2 tbsp Greek yogurt or ricotta at the end.
Whole Grain Option: Use whole wheat pasta for extra fiber.
Add Protein: Grilled chicken, shrimp, or chickpeas make this a complete meal.
Flavor Boost: Add a handful of sun-dried tomatoes or Kalamata olives.
Frequently Asked Questions
Q: Can I use frozen spinach?
A: Yes — thaw and squeeze out excess water before adding.
Q: Can I make this ahead?
A: Best eaten fresh, but it will keep in the fridge for up to 3 days. Add a drizzle of olive oil when reheating.
Q: Is this dish vegetarian?
A: Yes — and it can be made vegan with dairy-free feta.
Nutritional Information
Calories: 410
Protein: 14g
Fat: 15g
Carbs: 52g
Fiber: 7g
Sodium: 470mg