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Feta Pasta Recipe with Spinach and Burst Tomatoes

Baked feta cheese and tomatoes combine with nutrient-rich spinach in a creamy sauce
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine American, Greek
Servings 4

Ingredients
  

  • 12 oz. mafaldine pasta
  • 8 oz. feta cheese in brine
  • 2 cups cherry tomatoes
  • 3 cups fresh spinach leaves
  • 1/2 cup pepperoncini peppers thinly sliced
  • 1/2 cup plain yogurt
  • 1/2 tsp. sugar
  • 1 tsp. dried oregano
  • 1 cup reserved pasta water

Instructions
 

  • Preheat oven to 400 degrees.
  • Place the brick of feta and tomatoes into a small baking dish. Sprinkle with oregano, sugar and extra-virgin olive oil. Bake for 15-20 minutes, until tomatoes burst and feta is soft and edges turn golden brown.
  • While the feta is baking, cook pasta in a large pot of lightly salted water according to package directions for al dente. Reserve one cup of pasta water and drain the rest.
  • Place the baked feta, yogurt and pepperoncinis into a large skillet over medium heat. Stir until smooth. Slowly add the reserved pasta water until the desired consistency is achieved.
    Add the cooked pasta back in and coat with the feta sauce. 
  • Before serving, stir in the spinach leaves until they wilt, 1-2 minutes. Garnish with the roasted tomatoes and freshly cracked black pepper. 
Keyword cheese, dinner, easy, pasta, vegetarian
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