This creamy feta-and-tomato pasta puts a satisfying vegetarian dinner on the table using only 5 simple ingredients. Cherry tomatoes are a go-to when tomato season is not at its peak. Grape tomatoes provide a sweet and juicy alternative, ensuring a satisfying and flavorful meal.
Tips from the Test Kitchen
Expert advice and tips straight from EatingWell’s Test Kitchen
- Blending the sauce with some pasta water emulsifies everything into a super-creamy sauce where the feta is fully melted and dissolved into the sauce.
- Choose a feta cheese made with cow’s milk for a milder flavor, as the pungency of sheep’s-milk feta may be overwhelming.
- Buy a block of feta and crumble it yourself rather than using pre-crumbled feta, which won’t melt nicely into the sauce.
Ingredients
- 8 ounces whole-wheat spaghetti
- 1 (10-ounce) package baby spinach (about 10 cups)
- 3 tablespoons extra-virgin olive oil
- 4 cups cherry tomatoes
- 1/2 teaspoon salt
- 1/2 teaspoon ground pepper
- 1/4 cup chopped fresh basil, plus basil leaves for garnish
- 1 1/2 cups crumbled feta cheese, divided
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Bring a large pot of water to a boil over high heat; cook spaghetti according to package directions. During the last 2 minutes of cooking, stir in spinach. Drain, reserving 1 cup cooking water.
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Meanwhile, heat oil in a large skillet over medium-high heat. Add tomatoes, salt and pepper; cook, stirring occasionally, until the tomatoes start to soften and burst, about 6 minutes. Transfer 1/2 cup tomatoes to a small bowl. Stir basil into the tomatoes in the pan. Reduce heat to medium and cook, stirring often, until the tomatoes break down and become saucy, about 5 minutes.
- Transfer the tomato mixture to a blender. Add 1 cup feta and 1/2 cup of the reserved cooking water. Secure the lid on the blender and remove the center piece to allow steam to escape. Place a clean towel over the opening; process until smooth and creamy, about 1 minute.
- Return the sauce to the skillet; heat over medium heat. Add the drained pasta and spinach mixture and the reserved 1/2 cup tomatoes; toss to coat, adding more reserved cooking water as needed to reach desired consistency. Sprinkle with the remaining 1/2 cup feta; garnish with basil leaves, if desired.
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Nutrition Information
Serving Size: about 1 1/2 cups
Calories 446, Fat 21g, Saturated Fat 8g, Cholesterol 38mg, Carbohydrates 52g, Total Sugars 7g, Added Sugars 0g, Protein 17g, Fiber 9g, Sodium 746mg, Potassium 637mg