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Greek Feta and Spinach One-Pot Pasta

Transport your taste buds to the Mediterranean with this creamy, tangy pasta that's bursting with flavor! The feta cheese melts into the sauce creating the most amazing creamy texture, and the spinach adds a pop of color and nutrition. Even picky eaters tend to love this one—I've seen it happen time and time again!
Print Recipe
Prep Time 8 minutes
Cook Time 22 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 12 oz rotini pasta
  • 5 oz fresh baby spinach
  • 8 oz crumbled feta cheese
  • 1 pint cherry tomatoes halved
  • 4 cups chicken broth
  • 1/2 cup heavy cream
  • 4 cloves garlic minced
  • 2 tablespoons olive oil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon black pepper
  • Juice of 1 lemon
  • Salt to taste

Method
 

  1. Heat olive oil in a large pot over medium heat. Add garlic and cook for 1 minute until fragrant.
  2. Add chicken broth, cherry tomatoes, oregano, and black pepper. Bring to a boil.
  3. Add the pasta and stir. Cook for 10-12 minutes, stirring occasionally, until pasta is al dente.
  4. Stir in the fresh spinach and cook for 2 minutes until wilted.
  5. Reduce heat to low and add heavy cream and half of the feta cheese. Stir until creamy.
  6. Remove from heat and stir in lemon juice. Taste and adjust salt if needed.
  7. Serve topped with remaining feta cheese.