Description
A simple and flavorful Mediterranean-inspired pasta dish featuring tender penne pasta tossed with garlic-sauteed fresh spinach, tangy feta and Parmesan cheeses, and a bright splash of lemon juice. Perfect for a quick vegetarian main course that combines vibrant flavors and wholesome ingredients.
Ingredients
Scale
Pasta and Sauce
- 8 ounces penne or pasta of choice
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 5 ounces fresh baby spinach
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes (optional)
Cheese and Seasoning
- ½ cup crumbled feta cheese
- ¼ cup grated Parmesan cheese
- Juice of ½ lemon
Instructions
- Cook Pasta: Cook the pasta according to package directions until al dente. Reserve ½ cup of the pasta water and drain the rest.
- Sauté Garlic: In a large skillet, heat olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
- Cook Spinach: Add the fresh baby spinach to the skillet and cook until wilted, about 2 to 3 minutes. Season with salt, black pepper, and red pepper flakes if using.
- Combine Pasta and Greens: Add the cooked pasta to the skillet and toss to combine with the spinach and garlic.
- Add Cheese and Lemon: Stir in the reserved pasta water a little at a time to loosen the sauce, then add the crumbled feta and grated Parmesan cheese.
- Finish and Serve: Squeeze in the lemon juice and stir gently until everything is well combined. Serve the pasta warm.
Notes
- For added protein, top the pasta with grilled chicken or chickpeas.
- Use whole wheat pasta or gluten-free pasta to accommodate dietary preferences.
- Adjust red pepper flakes to taste for desired level of spiciness.
