Suki's Spinach and Feta Pasta
Spinach, tomatoes, and mushrooms mingle with tangy feta cheese in this quick and easy dish for a summer night or anytime.
Spinach, tomatoes, and mushrooms mingle with tangy feta cheese in this quick and easy dish for a summer night or anytime.
I have been making this recipe for many years now and it still remains my all time favorite! One thing I can't stress enough...you MUST use a GOOD quality feta. The kind you get in a grocery store just doesn't have enough flavor. I'm lucky enough to have a Greek deli nearby that offers excellent feta. I also double the amount of spinach and always add extra garlic and red pepper flakes. If you'd like it a bit more hearty, try adding chicken tenderloins, cut up and sauteed.Read More
Yuck. This did not work at all. I don’t know what went wrong, but it tasted just awful. Perhaps I used the wrong kind of mushrooms — I think if you cut them out of the recipe,it might be okay, but I wasn’t big on the melted feta — would add that as a topping, to keep its crumbly consistency instead.Read More
I have been making this recipe for many years now and it still remains my all time favorite! One thing I can't stress enough...you MUST use a GOOD quality feta. The kind you get in a grocery store just doesn't have enough flavor. I'm lucky enough to have a Greek deli nearby that offers excellent feta. I also double the amount of spinach and always add extra garlic and red pepper flakes. If you'd like it a bit more hearty, try adding chicken tenderloins, cut up and sauteed.
We totaly enjoyed this recipe...the feta cheese adds just the right touch. I added strips of grilled chicken. Annette Jensen - Canada
OH MY GOODNESS!!!!! This was such a delicious and easy recipe. I only used half the feta b/c my husband doesn't really care for it, but without knowing what was in it, he agreed it was was good so next time I will use the whole amount of feta. I also used extra spinach and next time will use a little more. I literally threw this together in no time and then added some medium shrimp during the last few minutes. LOVED, LOVED, LOVED THIS MEAL!!!
I am newly married & just learning to cook. I'm always on the lookout for things that are relatively easy and taste great, too. This recipe definitely fit the bill! My husband loved it and the leftovers were even better the next day. I only had 4 oz of feta, but I added 4 oz of mozzarella and it was outstanding. Also added an entire bag of baby spinach, as it does cook down a lot. Thanks for an awesome recipe!
This is a very easy, tasty dish. I added some sauteed chiekn breast and a little chopped basil,Kalamata olives and drained sun-dried tomatoes.
Wow! This was sooo good! It has become one of my favorite dishes! My only advice: use a lot of spinach!
This recipe surprised me. I really liked it. I'm not a fan of tomatoes, so I wasn't sure. The feta mixed in so nicely with everything to create a light and creamy sauce with a great flavor. And despite the amount of tomatoes, they didn't overpower the flavor at all. I highly recommend this one.
The recipe was good but cooked tomatoes get so mushy. Instead I sauteed the onions/garlic/mushrooms and left the spinach/tomatoes/feta uncooked and mixed them in afterwards. Turned out very good and was really fresh tasting because of the uncooked portion. The spinach became tender from the residual heat but wasn't mush and the tomatoes kept their firmness but still released their juices. All in all it was very good. Would make it again for sure.
this is a real keeper! thank you, suki. i liked all of the ingredients, so i figured i would like the finished product, but had no idea just how good and easy this dish would be. the melting feta makes it. i am not a stickler for measuring...and changed the amounts of the ingredients (more spinach and more garlic) and it was fabulous. i listened to the advice of another reviewer and made it again the other night as a main dish by adding chicken sausage. my husband loved it.
Fantastic recipe and really easy to do! This is now one of our favorites and I make it regularly, at least once every two weeks. Great with crusty bread to sop up the juices and feta. Yum!!
This is so quick, easy and tasty! I like the flavours together and it has just the right amount of spice.
Very tasty...the first time I made it I added shrimp...was awesome. The second time I made it, I didn't add the shrimp but added artichokes instead. Both times were very good, but it was better with the shrimp. I also used 4 cups of spinach because we love it and it cooks down alot. Also, the first time I used canned tomatoes and we thought that tasted better than it did the second time when I used fresh.
Quick, easy and very tasty.
Oh my dear LORD was this good!!! I had to stop my husband from licking the pan clean and thought I was going to have to wrestle him to the ground so he would save me some for leftovers to bring to work today! I got this recipe e-mailed to me yesterday as the vegetarian option of the Daily Dish. I IMMEDIATELY called my husband and asked him to pick up the feta since I had everything else to make this. I had half a jar of sun dried tomatoes which I used instead of the fresh, and also used two small cans of mushrooms instead of the fresh. ALSO, I used an entire bag of baby spinach (based on the comments of other readers), whole wheat rotini pasta and a full 10 oz. of feta. It was TO DIE FOR, restaurant-quality, good. The feta melts at the end and creates it's own creaminess which feels like you're cheating on your diet. The only thing I will change is adding more garlic next time (I love garlic!) and maybe adding some chicken as extra protein. My husband has requested I throw this into heavy rotation as a dinner and I have no problem doing so since it comes together so fast!
My minor modifications: * I used 2 cloves of garlic * I used sliced baby portobello mushrooms * added more red pepper flakes * I used 4 oz. of feta and 4oz. of this 6 cheese Italian blend that I already had which included mozzarella, smoked provolone, asiago, parmesan, romano & fontina cheeses * When I cooked mine, I made sure that the mushrooms cooked down some before adding the pasta. I like mushrooms, but cooked. Delicious dish! Best pasta I've had in a long while and easy to prepare.
I am so in LOVE with this pasta! I have made it several times....so YUMMY! The feta MAKES this dish! Even though I love feta, my husband hates it. So this is what i do: I use a 16oz pkg of penne, 3 tbs olive oil, a whole red onion, 2 cloves garlic, 4 cups chopped tomatoes, an 8oz pkg of mushrooms, a whole bag of spinach. I prepare just as directions say, except when it comes time to add the feta....I take out half of the pasta. His part gets mozzarella and mine gets the FETA! Easy! And we are both happy :)
This was the BEST. My kids asked if they can have this every night for dinner. As the others did, I doubled the spinach and I also added 4x the garlic. I threw in some sun dried tomatoes too. It looks terrific and tastes terrific too. My younger daughter says it tastes better than "the whole entire world". It's a winner.
I really enjoyed this! I was worried that it might be bland, but the feta really pulls it together and gives it something special. It's healthy, simple and I will definitely keep it in rotation. I used a can of drained diced tomatoes in place of fresh and will definitely do that again.
made this for an italian potluck (while not italian, very remniscent of the style- not too saucy, with fresh veggies being the feature of the dish)and not a single bite was left! no issues of blandness here- increased the garlic to 4 cloves, increased the onions to 3/4 C, used cherry tomatoes (which offer the perfect amount of sweetness to the dish), and a dash of toasted pine nuts and kalamata olives. used only 6 oz of basil and tomato feta and a generous dash of red pepper! fantastico!
I liked this (with extra spinach) but my husband doesn't feta cheese, so i added alittle olive oil over pasta and stirred in fresh parmesson and it was very good!
Yuck. This did not work at all. I don’t know what went wrong, but it tasted just awful. Perhaps I used the wrong kind of mushrooms — I think if you cut them out of the recipe,it might be okay, but I wasn’t big on the melted feta — would add that as a topping, to keep its crumbly consistency instead.
I needed an easy but attractive dinner for 15 people, and this dish was a hit! (My 22-month-old granddaughter ate as much as some of the men!) I premeasured everything into large bowls so that at cooking time, all I had to do was dump in ingredients. (If you double the recipe, make sure to use two large skillets instead of one.) I'm glad I took others' suggestion and doubled the spinach and increased the mushrooms. Delicious with a big salad and herbed rosemary bread. This will become one of my go-to meals for both company and everyday. Thanks, Suki!
Excellent! To spice it up even more, I added 1 chopped zuchinni, 1 handful of pine nuts and 1/2 cup of sun dried tomatos. Thanks!
New family favorite
Very flavorful. My husband and I both loved it. I used canned diced tomatoes (italian herb flavor) instead of fresh which worked very well. I'll definately make this one again.
This was really good. Did not have ripe fresh tomatoes so I used unsalted diced from the can. Added more garlic and more red pepper because we like it spicy spicy!
I love a recipe that's straight to the point! That is, not a whole basket of ingredients and seasonings. It is what it is, and it's delicious. -I didn't have enough feta, so I added some diced up avocado to not miss out on a nice creamy texture, and always a spritz of lemon at the end for me to finish things up!
It was delicious, but I think it need a little something to tie all the flavors together, perhaps some sort of oil/vinegar dressing? I also added extra spinach simply because it's such a good and nutritious filler. Next time, I'll probably add some sundried tomatoes and perhaps broil some hearty portabella caps to put on top.
I was a bit dubious at first because the combination of spinach, mushrooms, tomato and feta sounded a little odd to me but this recipe turned out very well. My boyfriend loved it. The only change I'd make would be to use a little less feta next time - like about six oz. instead of eight. Very quick and easy.
This is a good base recipe, but I wish I had listened to the other reviewers about using good feta. I tried to be healthy and use fat-free feta, and I think it REALLY affects the taste. No matter how much red pepper and salt/pepper I added, I just felt like something was missing. Next time, I'll make sure to use a full-flavored, full-fat Greek feta; I think that will help give it more flavor. Also, I more than doubled the amount of spinach (6cups) and still felt like I could have used more. I forgot how quickly spinach leaves shrivel up when cooked. I could probably bump it up to 8 cups next time - more spinach is always a good thing! Edit: - Measured 16 oz of uncooked pasta and it made an entire saucepan full - Used 8 cups of spinach and thought it was just the right amount - Used 4 cups of tomatoes **I think what was crucial in giving it extra flavor this time was using a full-fat, "Crumbled Feta with Mediterranean Herbs" from Trader Joe's. The pasta was a lot more flavorful this time.
FIVE STAR - hubby would've given it ten! Very easy, uses ingredients I have on hand, smells great on the stove and and tastes even better! Definitely one for my regular rotation - nice enough for company too! Leftovers the next day heated up nicely and tasted just as good! 12/4 - made this a second time for friends, added in some chopped artichokes as well - yum! 5 stars!
I really liked this recipe. The one change I would make the next time is to fry the mushrooms with the garlic and onions. When you add mushrooms to tomatoes and spinach, they don't get that golden brown look. I also added more garlic and more pepper flakes.
I used some green and red onions and roma tomatoes, went ahead and added a can of diced tomatoes also, since it didn't seem like enough at that point, which made a nice sauce with juices from the can, so glad I did. Also a bit more of the mushrooms and fresh basil. I did add the whole ten oz. bag of spinach and glad I did, it really condensed quickly. At this point my gut said to just add pasta and top with feta, but I added the feta and cooked it into the mixture as the recipe calls for. It made the spinach clump in together into gobs. I will make it again but will just top it with feta and not cook it into the pasta. My husband still loved it, but also agreed to top with the cheese and not add it into and cook it. Update: Made without mixing the Feta in and liked it much better. Unfortunately didn't have Feta, like I thought I did, so topped with grated Parmesan.
Oh. My. Gosh. This is amazing. I didn't have any mushroom on hand so I left those out, and it's still one of the best pastas I've had. I would order this in a restaurant, and it's so easy to make! I love spicy food so I went crazy with the red pepper flakes, and I'm so glad I did!
I think this dish is delicious! Very FRESH tasting!! For those who don't like a lot of spices, the red pepper could be left out. For those who like more spiciness, add more red pepper, or any other spice that you like, more garlic, basil, oregano, parsley.... whatever your taste buds prefer. Please don't give low stars to a recipe because it's not spicy enough for you when you know your own preferences - if you prefer spicier food then 1 pinch of red pepper certainly wouldn't be enough for you. And don't rate it when you change the ingredients either. Rate it only if you make it as it's written. It really bothers me when people do that! I made it as it's written, tasted it and rated it - I give this recipe 5 stars! It's simple, fresh tasting restaurant quality, and healthy for you. I truly enjoyed it and am looking forward to leftovers tomorrow (and there's a lot - my family wouldn't eat any. They don't like it when I make "new" things- oh well...... more for me!!) Next time I make it I may tweak it by adding zucchini, and/or grilled chicken or shrimp. As is it's yummy. Being able to "customize" it by adding different ingredients just shows that it's a versatile recipe also. Thank you Suki for posting it!!
Very tasty! Was light and refreshing, and I didnt feel guilty eating it. I followed the recipe, although I added more spinach and garlic and only had 4 oz of feta.
This was delicious. You know how reviewers say a recipe was restaurant quality? Well, this one was. I'd make it for company. The combination of the spinach, tomatoes & feta results in a creamy, orangy colored sauce. Anyway, I combined the instructions/ingredients for "mostaccioli with spinach and feta" which is almost the same recipe. I used a 6 oz. bag of baby spinach which I washed & chopped. This time, I left out the onions & mushrooms & put the red pepper flakes on the table as I thought my husband would like a milder taste. I cooked the garlic first, just for a little while, but not to brown it. I used whole wheat penne. I also added some defrosted frozen shrimp (1/2 a pound) to heat for a little while, before adding the pasta & feta. I kept stirring the pasta & feta till the feta pretty much dissolved & it had a creamy texture. My husband thought the feta should be decreased a bit (although I loved it) so I may use 3/4 of a cup next time.
Delicious, thanks for the great flavorful recipe!
This is an excellent pasta recipe. I baked what I had left over the next day with melted cheese and it tasted even better! I have even made it with whole wheat pasta and it compliments the whole grain flavor very nicely!
Needed way more garlic as well as some salt. Even after these additions it still seemed to be lacking in flavor. :/ Will not be making again.
Fast, Easy, Healthy and Flavorful! Great for a weeknight dinner.
Wanted a pasta dish without a tomatoe sauce. Found this recipe and couldn't be happier about finding this new recipe that will be a favorite for my family. I used a lb box of penne so doubled the recipe. However, only used 4 oz of feta and thought that was plenty. A delicious and healthy alternative to standard pasta and sauce.! Hope you enjoy it as much as my family did!
Quick and simple to prepare. This dish makes a good presentation, as well.
I kept the sauce and the pasta separate and let my guests spoon each on their plates. I don't recommend letting feta cheese heat at all - it changes the flavor and has a weird smell.
Awesome recipe as is, but my tips: Overcook the onion--let it start to brown. Double or triple the garlic. Forget the mushrooms and use artichoke hearts instead.
Surprisingly delicious! I thought it would be good but it was really excellent and very easy to make. I added a little extra garlic and it came out great!
Really good would make again.
This was a wonderful, quick and easy dish. My husband was so impressed with the taste, he said he felt like he was eating out at a 5star restaraunt. I look forward to having it again.
Mmmm! Perfect for Meatless Mondays! Add more fresh spinach. And, make sure you get a good quality feta. It's worth it! Threw in a few kalamata olives too! Would be great with some grilled chicken or shrimp thrown in too! Kids loved it!
So easy and delicious! I made it for a house guest and both he and my husband gobbled it up. This is definitely on my list of "must make" recipes!!
Both my boyfriend and I really enjoyed this dish. I didnt have the red pepper flakes and used oragano (i wish i had fresh basil on hand) but it still tasted very nice. I added extra spinach as others had and next time i think i will add more tomato and garlic. A great recipe that with a few revisions just might be one of my favorites! Creamy,healthy and so easy to make!
Great recipe, very quick to toss together too. I left out the mushrooms ( husband is not a fan..) used thin spaghetti noodles (all I had on hand..) and added a sprinkle of italian seasonings, otherwise made just as written. Will definitely make again.
This is a really tasty recipe! I put more garlic and red pepper flakes to cater more to my personal tastes. I also added some dried basil and a pinch of oregano. I cut the oil in half to make it a little healthier and it was plenty to cook with. I'll definately be making this often!!!
Very tasty. Will make again.
I wanted to love this but the feta flavor was way too strong for us. And the rest of it just tasted... unremarkable. It was pretty though!
Really loved this recipe. If you like spinach and feta , it is great. Even my kids ate it. Anything they eat is a keeper for the future.
This was very fresh tasting but slightly bland. Next time I would add more crushed red pepper and some fresh basil.
Enjoyed...but next time will use more than a pinch of red pepper flakes
This was great -- the opposite of bland! I only used 4 oz of feta (to cut back on the fat), fire-roasted diced canned tomatoes, and a full bag of baby spinach. I also added fresh basil. My boyfriend and I used about half the recipe and I'm just eating the leftover sauce over noodles now. It's almost better reheated!
Wonderful!! Omitted mushrooms because I don't like them and only had 4 oz of feta...but so so delicious!
Pretty good, my husband liked it, so it's a keeper.
I was reluctant to try this because I wasn't sure my wife would like the feta cheese. It was wonderful, something we'll make for company. All the textures and flavors were a delight.
we absolutely LOVE this. it is SO easy and really, really tasty! we tried it once with sun-dried tomato & garlic feta....and preferred the plain.
Just a few things to add to this wonderful recipe. Add a handful of fresh basil. Fresh pasta (refrigerated section) makes this dish. Artichoke hearts make a great substitute for fresh mushroom. I usually use shallots for this instead of onions. Triple the garlic. Canned tomatoes (no salt added) can be successfully substituted for fresh in the absence of good tomatos in the produce dept. I wholeheartedly agree with the reviewers who add different cheeses (italian blend, fresh grated parm). I usually don't add as much feta as it calls for just to keep it a little healthier. Do find good feta cheese. Also find good parm. It's worth the effort and expense.
This recipe is a keeper! It is very tasty and simple to make. Since tomatoes are out of season right now, I used 2- 14 1/2 oz cans of diced tomatoes seasoned with garlic and onion. and then drained them. I also used tomato and basil Feta cheese. I will definitely make this one again!
This was a decent meal. Instead of fresh tomatoes I used a can of diced and chopped them because we don't really like chunky tomatoes. I added a little bit of parsley and rosemary which gave the dish a little more flavor. The feta was definitely different...not bad, just different. I actually think I might like this better as a cold pasta salad rather than a hot pasta dish.
Loved it! Had to use frozen spinach, thawed and drained really well and the dish was still wonderful.
Very flavorful easy recipe. I used whole wheat linguine, canned diced tomatoes (didn't have enough fresh ones), and more spinach than the recipe called for. I put 3 cups in initially and then put another handful right before serving. Next time I will wait until the very end to put the feta in so it doesn't melt as much. Didn't have red pepper flakes but was still great without it. Definitely making this again.
Made 1/2 the pasta for 2 with total amount of the remaining ingredients. Added some raw shrimp at the end. This is absolutely delicious. I did add quite a bit less olive oil to keep it a bit lower in calories. Will make again soon.
This is a really tasty and easy dish... I sliced one jalapeno and cooked it with the onions to give it some more spice.
This recipe was great. I made one substitution because I did not have mushrooms. I used eggplant instead. Let me tell you, it turned out awesome. My three year old even ate it! Contrary to the other ratings regaring too much feta...I might add some more next time. Oh...I also added some fresh basil and my feta was flavored with tomato and basil. Thanks Char
This was very good. I used thin spaghetti. Added a squeeze of lemon juice and a little basil. Agree with the tip to use high quality feta. No "sauce" needed
This was such a delicious and impressive dish -- especially b/c it is so easy to make! I agree with other reviewers that it was a bit liquidy but it didn't detract from the taste. I will definitely be making it again.
Used a 28 oz can of Muir Glen diced tomatoes (not fire-roasted.) Great!
Great recipe! I used canned tomatoes and spinach instead of fresh and more feta and garlic than indicated in the recipe. I fried mushrooms before adding tomatoes and spinach. Also tried without mushrooms - still tastes good. Next day I baked the leftovers in the oven and added some feta on the top. It became nice and crispy. Thanks, Suki.
My daughters and I needed a quick meatless recipe so we tried this one out. I put a bit too much red pepper for their taste but overall we were all pleasantly surprised. The flavor was better than I expected. We used Barilla's penne Ultra because it is whole wheat and has extra protein which is good for vegetarians. If you cook this, add more spinach then you think you need - it will cook down and you will wish you had more. In future I will add more onions and garlic, and use less tomato.
I love feta cheese which is what attracted me to this recipe. Lots of flavor and everyone loved it! I will definitly make again and add more spinach, mushroom and red pepper next time.
Exellent dish. Easy to prepare. I had no fresh tomatoes so used a tin of Italian tomatoes and added sliced black olives and shredded mozerella and cooked chicken. Wonderful dish enjoyed by thw whole family
I am rating this 4/5 because the presentation on this dish is not the greatest. It ends up looking mushy with the melted feta. BUT, nevertheless, it TASTES GREAT! I threw in some chopped cooked spicy italian sausage at the end.. MMM
So good! Easy and quick. Great way to get some fresh greens into your diet. I also threw some kalamata olives in that I wanted to use up, and so we'd have more sauce, I used a can of chicken broth and some white wine for extra liquid. Thank you Suki!
I boiled the entire box of Penne and added it to the pan at the end until I thought there was enough ( I ended up using more than the 8 ounces this called for. I’d guess about 13 or 14oz). I used an entire onion, 2 minced garlic cloves, I chopped up 4 plum tomatoes, a whole container of mushrooms and a entire bag of spinach. I skipped the red pepper flakes and used an entire container of feta.
WOW! I am not a spinach lover but next time I would add the whole bag of fresh baby spinach instead of 2 cups. I used 2 large cans of chopped tomatoes, drained. I also added 1 1/2 cups shredded parmesan cheese when I added the Feta. My husband hates mushrooms, so I changed to sliced black olives and added them with the cheeses. Soooooo good!
Nice light contemporary flavors can be enjoyed by itself or as a side.
Delicious and super easy. I only had 4 oz of feta, and it was still great.
Very Good. Very Easy. YUM
Added about a 1/4 cup cream and 1/4 cup chopped sundried tomatoes along with the pasta and feta. Next time, use more spinach and reserve some feta to garnish before serving (my feta melted which was delicious but it would be nice to have pieces of feta in there as well). I served with shrimp roasted in olive oil at 400F for 5-7 minutes. Very good and super fast & easy!!!
I just made this and while it was good enough, it was quite bland and I used 3 cloves of garlic. I just kept feeling like it needed something to bring up the flavor.
Two words best describe this recipe - YUMMY & EASY. When reading the ingredients, I thought it wouldn't be anything special, but I was completely wrong! Great tasting and was a cinch to make. I can't wait to make it again.
Just had this for the first time tonight! It was super easy to make, and I'm already wanted to make it again! It's easily one of the best meals I've ever had. The only thing I did not do was cook until al dente. I prefer it a bit softer!
Fast, easy, and had the ingredients on hand. This was a real delicious meal - loved how the pasta base mingles with the salty of the feta and the sharp of the red pepper (I didn't heat the cheese or pasta with the veggies b/c I made both regular and gluten free pasta to go with this). Definitely a keeper!
This dish is FANTASTIC!!!!!!! So easy and delicious, can't ask for more. Did add 2 extra cups of spinach as suggested by some other reviewers. Will be making this weekly. Highly recommend this.
Delicious! I only used 1 T olive oil to cut back the fat a little. I used 10 oz spinach, 2 cans of drained diced tomatoes, and portabella mushrooms. I also used reduced fat feta, and instead of mixing it in, sprinkled it on top to taste in the individual bowls (also to save fat/Calories).. Used Barilla Plus Penne Pasta Oh so wonderful!
So simple, so delicious!
Simple but tasty recipe!
This was good but there's nothing really amazing about it.
I found this delightful. Very light without all that meat in it. the only thing I changed, was that I seede the tomatoes which also decreased the liquidity. It was marvelous.
reminds me of my favorite penne at noodes and company
Amazing!! I added artichoke hearts and a little mozzarella at the end. So good!!!
Cooked mushrooms with onion and garlic. Added tomatoes with spinach later. Used more spinach than called for. Served with Chianti but could also go with Pinot Gris or Retsina.