This quick and flavorful pasta dish with feta cheese, cherry tomatoes, and spinach is a Mediterranean-inspired favorite. Perfect as a meatless main or side, it’s ready in 30 minutes and packed with fresh, vibrant ingredients.
Why You’ll Love This Recipe
This Pasta with Feta Cheese and Cherry Tomatoes is a fresh, easy, and light dish that bursts with flavor. The creamy feta cheese pairs beautifully with the tangy tomatoes, while the spinach adds a fresh, earthy note. It’s quick enough for a weeknight dinner and versatile enough to be served as a side dish at any gathering.
Ingredients
10 oz farfalle (bow-tie) pasta
1 tablespoon olive oil
8 oz grape tomatoes (red and yellow), sliced in half
5 cloves garlic, minced
¼ teaspoon salt
¼ teaspoon paprika
½ teaspoon Italian seasoning
5 oz fresh spinach, chopped
6 oz crumbled feta cheese
3 tablespoons freshly squeezed lemon juice
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
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Cook the Pasta: Bring a large pot of water to a boil. Add pasta and cook according to package instructions. Drain and set aside.
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Cook the Vegetables: In a large, high-sided skillet, combine halved grape tomatoes, minced garlic, ¼ teaspoon salt, paprika, Italian seasoning, and 1 tablespoon olive oil. Cook on medium heat for about 2 minutes until tomatoes soften and release juices. Stir in chopped spinach and cook until wilted.
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Combine with Feta and Pasta: Add crumbled feta cheese to the skillet, stirring it in until well combined. Add the cooked pasta and freshly squeezed lemon juice, stirring everything together on medium heat for about 1 minute. If desired, add an extra tablespoon of olive oil for added richness.
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Serve and Enjoy: Serve immediately and enjoy!
Servings and Timing
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Variations
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Dairy-Free: Use vegan feta cheese or omit the cheese entirely for a dairy-free version.
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Gluten-Free: Use gluten-free pasta to make this dish gluten-free.
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Extra Veggies: Add artichokes, bell peppers, or zucchini for more vegetables.
Storage/Reheating
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat with a little olive oil to restore its flavor and prevent sticking.
FAQs
Can I use a different type of pasta?
Yes, feel free to substitute with your favorite pasta such as penne, spaghetti, or rotini.
Can I use dried spinach instead of fresh spinach?
Yes, use about 2 tablespoons of dried spinach, but rehydrate it in water before cooking.
Can I make this ahead of time?
Yes, you can cook the pasta and vegetables in advance and store them separately. Combine them before serving.
How can I make this dish spicier?
Add a pinch of red pepper flakes or diced jalapeños for extra heat.
Can I freeze this dish?
While it’s best served fresh, you can freeze the pasta for up to 1 month. Reheat gently in the microwave or on the stovetop.
Can I add protein to this dish?
Yes, grilled chicken, shrimp, or chickpeas would be great additions to make it a more substantial meal.
Can I use another type of cheese?
Yes, you can substitute feta with goat cheese, Parmesan, or mozzarella for a different flavor.
How do I keep the pasta from getting mushy when reheating?
Add a splash of olive oil and some water while reheating to keep the pasta from drying out.
Can I use canned tomatoes instead of fresh tomatoes?
Yes, you can use canned diced tomatoes as a substitute for fresh grape tomatoes.
Can I use pre-washed spinach?
Yes, pre-washed spinach will work just fine for this recipe.
Conclusion
This Pasta with Feta Cheese and Cherry Tomatoes is a quick, easy, and vibrant dish that’s perfect for busy weeknights or as a side at dinner parties. With simple, fresh ingredients and lots of flavors, it’s sure to become a favorite in your recipe rotation.
Print
Fresh Mediterranean Pasta
A hearty, paleo-friendly frittata featuring chicken sausage, kale, spaghetti squash, and sun-dried tomatoes. This savory dish is perfect for any meal of the day, packed with protein, flavor, and vegetables.
- Total Time: 1 hour 25 minutes
- Yield: 8-10 servings
Ingredients
- For the Frittata:
- 1 tablespoon olive oil (enough to coat skillet)
- 1/2 medium onion, diced
- 1/2 tablespoon minced garlic
- 12 ounces chicken sausage, cut into 1/2-inch slices
- 10 large eggs
- 3 tablespoons nutritional yeast (optional)
- 1 teaspoon Italian or all-purpose seasoning
- 1/2 teaspoon dried oregano
- 1/4 teaspoon pink salt
- 1/2 teaspoon black pepper
- 1 bunch kale, stems removed and chopped (about 2 cups)
- 2 cups cooked spaghetti squash noodles (from about 1 small spaghetti squash)
- 1 package sun-dried tomatoes, sliced
Instructions
- Preheat and Cook Sausage: Preheat the oven to 350°F. Heat a 10-inch cast iron or oven-proof skillet with 1 tablespoon of olive oil over medium heat. Add diced onion, minced garlic, and chicken sausage slices. Stir frequently until the sausage is slightly browned.
- Whisk the Eggs: In a large bowl, whisk together eggs and seasonings. Set aside.
- Add the Kale and Spaghetti Squash: Add chopped kale to the skillet, cover with a lid, and cook until the kale wilts, about 2 minutes. Stir in the cooked spaghetti squash noodles and let the mixture cook down with the lid off for a few minutes. Add in sun-dried tomatoes and stir to combine.
- Add the Eggs: Gently pour in the whisked eggs, using a spatula to lift the spaghetti squash mixture, allowing the eggs to evenly distribute.
- Bake the Frittata: Transfer the skillet to the preheated oven and bake uncovered for 25–35 minutes, until the eggs are set. The center may bubble up but will set upon cooling.
- Cool and Serve: Let the frittata cool for 15–20 minutes before slicing. Serve and enjoy!
Notes
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- Prep Time: 55 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Bake
- Cuisine: Paleo
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 3g
- Sodium: 497mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: undefined
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 16g
- Cholesterol: 267mg
