Indulge in a culinary journey with this delectable "Spinach and Feta Pasta" guide. Discover a world of flavors as we guide you through the tantalizing ingredients and enticing variations that will turn this dish into a symphony of tastes. Whether you prefer a creamy concoction or a vibrant, tangy twist, this article has something for every palate. Prepare to embark on a delightful expedition into the realm of pasta perfection, where spinach and feta intertwine to create a culinary masterpiece. Get ready to tantalize your taste buds and create a dish that will become a favorite in your kitchen.
Check out the recipes below so you can choose the best recipe for yourself!
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.
Provided by Anonymous
Categories Main Dish Recipes Pasta
Time 40m
Yield 4
Number Of Ingredients 10
Steps:
- Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water until al dente; drain.
- Meanwhile, heat olive oil in a large skillet over medium-high heat; add onion and garlic, and cook until golden brown. Mix in tomatoes, mushrooms, and spinach. Season with salt, pepper, and red pepper flakes. Cook 2 minutes more, until tomatoes are heated through and spinach is wilted. Reduce heat to medium, stir in pasta and feta cheese, and cook until heated through.
Nutrition Facts : Calories 451.1 calories, Carbohydrate 51.8 g, Cholesterol 50.5 mg, Fat 20.6 g, Fiber 4.6 g, Protein 17.8 g, SaturatedFat 9.8 g, Sodium 655.8 mg, Sugar 9.2 g
SPINACH AND FETA PASTA
An all time favorite of mine, I got this recipe from Allrecipes posted by Suki. It's fast and easy to make and tastes fantastic. Crusty rolls for mopping up the juices is all that's needed to finish the meal. I use lots more of the red pepper flakes to add zing and probably more feta as well since it's my favorite cheese. It's a real filling dinner for those nights when we want to eat vegetarian and DH requests this one frequently.
Provided by Cher Jewhurst
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water until al dente; drain.
- Meanwhile, heat olive oil in a large skillet over medium-high heat; add onion and garlic, and cook until golden brown. Mix in tomatoes, mushrooms, and spinach. Season with salt, pepper, and red pepper flakes. Cook 2 minutes more, until tomatoes are heated through and spinach is wilted.
- Reduce heat to medium, stir in pasta and feta cheese, and cook until heated through.
PASTA WITH SPINACH, FETA AND OLIVES
Mediterranean-inspired salad served warm. Also delicious cold. Don't add salt - the feta, olives and capers provide plenty. A short sturdy pasta works best such as bowties, shells, elbows.
Provided by Kathy228
Categories European
Time 25m
Yield 3-4 serving(s)
Number Of Ingredients 9
Steps:
- In a large bowl, whisk olive oil, vinegar and garlic.
- Add remaining ingredients and toss to mix. The spinach will wilt from the hot pasta.
- Season with pepper to taste.
- Garnish with more cheese crumbles if desired. Though it's delicious refrigerator cold, I think it tastes best when served warm.
Nutrition Facts : Calories 789.8, Fat 21.9, SaturatedFat 7.6, Cholesterol 33.4, Sodium 808, Carbohydrate 120.7, Fiber 6.4, Sugar 4.4, Protein 26.6
FETA, SPINACH AND PECAN PASTA SALAD
An usual but tasty flavor combination from the Austin Jr. League Cookbook...pecans are everywhere in central Texas so this is their own take on a more typical salad. :o)
Provided by winkki
Categories Spinach
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Cut spinach into 1/2"x3" strips.
- Combine spinach, tomatoes, thyme, and 6 Tbsp olive oil in bowl; toss gently and season lightly with pepper, if desired.
- Cook pasta in boiling water 8 min, or al dente.
- Remove from heat (do not drain) and stir in zucchini; let stand 15-20 seconds.
- Drain and rinse with cold water; combine with spinach mixture and toss well.
- Drizzle with 2 Tbsp olive oil, if desired.
- Add feta and pecans; toss to mix and season with salt if desired.
- Serve warm or at room temperature.
PASTA WITH CHICKEN, SPINACH, TOMATOES, AND FETA CHEESE
Categories Chicken Pasta Vegetable Salad Dinner Side Grill/Barbecue Quick & Easy Healthy
Number Of Ingredients 17
Steps:
- Cook pasta according to package directions; drain.
- Meanwhile, lightly coat the rack of an indoor electric grill with cooking spray. Preheat grill. Place chicken on grill rack. If using a grill with a cover, close lid. Grill until chicken is no longer pink (170 degrees F). (For a covered grill, allow about 6 minutes. For an uncovered grill, allow 12 to 15 minutes, turning once halfway through grilling.) Cut chicken into bite-size pieces.
- For dressing, in a small bowl whisk together 3 tablespoons oil, vinegar, orange peel, orange juice, honey, mustard, salt, and pepper; set aside.
- In a 5- to 6-quart Dutch oven heat 1 teaspoon oil over medium-high heat. Add tomatoes and garlic; cook for 1 minute, stirring frequently. Stir in pasta and chicken; remove from heat.
- Gradually add spinach and dressing to chicken mixture, tossing gently until spinach is slightly wilted. Transfer mixture to a serving bowl. Sprinkle with cheese and pine nuts.
- **GRILL PAN DIRECTIONS: Place each chicken breast half between two pieces of plastic wrap. Using the flat side of a meat mallet, pound chicken lightly until about 1/2 inch thick. Remove plastic wrap. Coat a grill pan with nonstick cooking spray; heat pan over medium-high heat. Add chicken; cook for 10 to 12 minutes or until no longer pink (170 degrees F), turning
- **To assemble the salad as shown in the photo, toss pasta with chicken and transfer to a large serving bowl. Heat the dressing before tossing with the spinach and tomato mixture; transfer to the serving bowl. Sprinkle with cheese and pine nuts.
CARAMELIZED ONION-FETA AND SPINACH PASTA
Categories Pasta
Number Of Ingredients 9
Steps:
- To caramelize onions, warm oil in a large pot, then add the slivered onions. Stir over high heat until the onions start to soften, then reduce to medium. Stir for another five minutes, until they start to stick. Reduce heat to lowest setting and stir every five minutes for an hour. If you want to keep going, you can keep caramelizing them until they are shrunken to two cups. You can also caramelize in the slow cooker-just put the oil and onions in overnight on low. When you can watch them, take off the lid and turn it up to high to cook down the liquids. They should not be soupy. Season with salt and pepper if desired, mstore your cooled onions in the fridge. Makes about 3 cups, depending on how long you cook them. For pasta, cook the pasta, and while it drains, heat a cup of onions in the same pot, and add the spinach and hot pasta, toss over medium heat until the spinach wilts. Add feta, olives and oregano. Toss the pasta and season with salt and pepper.
Tips:
- Use fresh spinach for the best flavor. If you only have frozen spinach on hand, be sure to thaw and squeeze out all the excess water before using.
- Don't overcook the spinach. Spinach cooks very quickly, so just a few minutes in the pan is all it needs to wilt.
- Use a good quality feta cheese. Feta cheese is the star of this dish, so it's important to use a good quality cheese that has a nice, tangy flavor.
- Add some red pepper flakes for a little bit of heat. This is optional, but it adds a nice touch of spice to the dish.
- Serve the pasta immediately. This dish is best enjoyed fresh out of the pan. If you need to make it ahead of time, you can reheat it gently in a saucepan over low heat.
Conclusion:
Spinach and feta pasta is a delicious and easy-to-make dish that is perfect for a quick weeknight meal. It's also a great way to use up leftover spinach. With its vibrant flavors and creamy texture, this pasta dish is sure to be a hit with the whole family.
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