Ingredients
Equipment
Method
- Bring a large pot of salted water to a rolling boil. Add the pasta and cook until just al dente, about 8-10 minutes, stirring occasionally. Drain, reserving about ½ cup of pasta water, and set aside.
- While the pasta cooks, zest the lemon and mince the garlic cloves finely. Set both aside for later.
- Heat the olive oil in a large skillet over medium heat until shimmering. Add the minced garlic and cook for about 30 seconds until fragrant and lightly golden, filling your kitchen with a warm, savory aroma.
- Add the fresh spinach to the skillet. Stir frequently as it wilts quickly, about 2 minutes, turning a vibrant green and releasing a subtle earthy aroma. It should shrink down significantly.
- Drop the drained pasta into the skillet with spinach. Toss gently to combine, allowing the flavors to meld and the pasta to pick up the garlic and spinach aromas.
- Crumble the feta cheese over the hot pasta and spinach mixture. Let it sit for about a minute to soften slightly and melt into the dish, creating a creamy texture.
- Squeeze the lemon zest over the ingredients, then drizzle a little more olive oil if desired. Toss everything together using tongs or a wooden spoon, ensuring the feta and greens are evenly coated and glossy.
- If the mixture feels a bit dry, add a splash of the reserved pasta water to loosen and create a silky, cohesive sauce. Taste and season with salt and freshly cracked pepper as needed.
- Give everything a final toss, ensuring the flavors are balanced and the feta is slightly melty. Serve immediately while warm, garnished with additional feta if desired.
Notes
For added brightness, sprinkle extra lemon zest or a squeeze of lemon juice just before serving. This dish is best enjoyed immediately for optimal freshness and creaminess.