Easy Creamy Tomato Pasta with Spinach and Feta
A quick and comforting weeknight pasta dish featuring a velvety tomato cream sauce, wilted spinach, and tangy feta cheese. Ready in under 30 minutes for a satisfying, vegetarian-friendly meal.
Ingredients
Ingredients
- 12 oz penne or fusilli pasta or your favorite short pasta shape
- 2 tbsp olive oil divided
- 3 cloves garlic minced
- 1 tsp dried oregano
- 1 tsp red pepper flakes optional, for heat
- 1 can crushed tomatoes 28 oz can
- 1/2 cup heavy cream or half-and-half for a lighter sauce
- 5 oz fresh baby spinach roughly chopped
- 1/2 cup feta cheese crumbled, plus extra for garnish
- 1/2 tsp salt or to taste
- 1/4 tsp black pepper freshly ground
- 1/4 cup fresh basil chopped, for garnish
Notes
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water or milk to restore creaminess. Make-Ahead: The sauce can be made up to 2 days in advance and stored separately. Reheat gently before combining with freshly cooked pasta. Variations: Substitute kale for spinach, use goat cheese instead of feta, or add grilled chicken or shrimp for a protein boost. For a dairy-free version, use coconut cream and a vegan feta alternative. Serving Suggestion: Pair with a simple green salad and crusty garlic bread for a complete meal.