Spinach And Feta Pasta Recipes

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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



Suki's Spinach and Feta Pasta image

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

1 (8 ounce) package penne pasta
2 tablespoons olive oil
½ cup chopped onion
1 clove garlic, minced
3 cups chopped tomatoes
1 cup sliced fresh mushrooms
2 cups spinach leaves, packed
salt and pepper to taste
1 pinch red pepper flakes
8 ounces feta cheese, crumbled

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



Spinach and Feta Pasta image

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.

1 (8 ounce) package penne pasta
2 tablespoons olive oil
1/2 cup chopped onion
1 garlic clove, minced
3 cups chopped tomatoes
1 cup sliced fresh mushrooms
2 cups spinach leaves, packed
salt and pepper
1 pinch red pepper flakes
8 ounces feta cheese, crumbled

SPINACH & FETA SAUTE

With just the right level of garlic and a pleasant mix of cheese and almonds, this quick side will brighten any plate. You could also try it stuffed in a filet. -Sharon Delaney-Chronis, South Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Side Dishes

Time 10m

Yield 2 servings.

Number Of Ingredients 5



Spinach & Feta Saute image

Steps:

  • In a large skillet, saute garlic in oil for 1 minute. Add spinach and almonds; saute 2 minutes longer or just until spinach is wilted. Sprinkle with cheese.

Nutrition Facts :

2 garlic cloves, minced
2 tablespoons olive oil
1 package (6 ounces) fresh baby spinach
1/4 cup slivered almonds
1/2 cup crumbled feta cheese

SPINACH AND FETA PASTA WITH OLIVES

Make and share this Spinach and Feta Pasta With Olives recipe from Food.com.

Provided by English_Rose

Categories     Spinach

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9



Spinach and Feta Pasta With Olives image

Steps:

  • Boil the pasta according to pack instructions. Meanwhile, boil a kettle of water, then slowly pour over the spinach in a colander until it wilts. Shake off the excess water, then put the spinach into a food processor.
  • Add the garlic, oil, half of the cheese and most of the pine nuts to the processor with the spinach, then pulse to a pesto-like sauce. Season with the nutmeg and salt and pepper.
  • Stir through the hot, drained pasta and serve topped with the olives and the remaining crumbled cheese and pine nuts.

Nutrition Facts : Calories 578.3, Fat 20.7, SaturatedFat 2.3, Sodium 252.7, Carbohydrate 82.3, Fiber 6.9, Sugar 3.7, Protein 18.5

14 ounces fusilli
1 lb spinach
2 garlic cloves
2 tablespoons olive oil
7 ounces reduced-fat feta cheese
2 ounces pine nuts
1 pinch nutmeg
3 ounces black olives, roughly chopped
salt and pepper

BAKED FETA PASTA

An easy to make pasta with baked feta inspired by current TikTok trends.

Provided by My Hot Southern Mess

Time 1h

Yield 6

Number Of Ingredients 15



Baked Feta Pasta image

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Combine cherry tomatoes, bell pepper, onion, olive oil, garlic, lemon juice, lemon zest, red pepper flakes, black pepper, Italian seasoning, basil, and sea salt in a 13x9-inch baking dish.
  • Make room in the middle of the pan and add block of feta cheese. Flip in oil, making sure cheese remains intact and becomes well coated.
  • Bake in the preheated oven until the cherry tomatoes begin to blister and split, 40 to 45 minutes.
  • Meanwhile, bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and reserve about 1 cup of the pasta water.
  • Remove feta-tomato mixture from the oven. Mash garlic, tomatoes, onions, and peppers with a heavy spoon and mix with the feta cheese, creating a sauce. Stir in spinach and cooked pasta. The spinach will get cooked from the heat of the pasta sauce and pasta. Add pasta water, a little at a time if needed, to reach desired consistency. Mix well and serve.

Nutrition Facts : Calories 497.4 calories, Carbohydrate 50.7 g, Cholesterol 33.7 mg, Fat 27.8 g, Fiber 3.8 g, Protein 14.3 g, SaturatedFat 8.5 g, Sodium 513.1 mg, Sugar 4.4 g

2 pints cherry tomatoes
½ cup sliced red bell pepper
½ cup sliced red onion
½ cup olive oil
4 cloves peeled garlic, or more to taste
2 tablespoons freshly squeezed lemon juice
1 tablespoon lemon zest
½ teaspoon red pepper flakes
½ teaspoon freshly ground black pepper
½ teaspoon Italian seasoning
½ teaspoon dried basil
¼ teaspoon sea salt
1 (8 ounce) package Cheese, feta
1 (12 ounce) package penne pasta
1 cup baby spinach

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



Pasta With Spinach, Feta and Olives image

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

2 tablespoons olive oil
1 tablespoon balsamic vinegar
3 garlic cloves, sliced
5 -6 cups pasta, hot cooked
2 cups spinach, raw chopped
1/2 cup kalamata olive, pitted (sliced if desired)
2 tablespoons capers, rinsed
3/4 cup feta cheese, crumbled
1/4 teaspoon pepper

MOSTACCIOLI WITH SPINACH AND FETA

I use mostaccioli or penne, whichever is available. I have served this hot or cold.

Provided by Cathy Burghardt

Categories     Main Dish Recipes     Pasta

Time 30m

Yield 6

Number Of Ingredients 8



Mostaccioli with Spinach and Feta image

Steps:

  • Cook pasta according to package directions. Drain, and set aside.
  • Heat oil in a large pot. Add tomatoes, spinach, and garlic; cook and stir 2 minutes, or until spinach is wilted and mixture is thoroughly heated. Add pasta and cheese; cook 1 minute. Season to taste with salt and pepper.

Nutrition Facts : Calories 301 calories, Carbohydrate 34.1 g, Cholesterol 33.6 mg, Fat 13.8 g, Fiber 3.4 g, Protein 12.5 g, SaturatedFat 6.5 g, Sodium 465.3 mg, Sugar 5.4 g

8 ounces penne pasta
2 tablespoons olive oil
3 cups chopped tomatoes
10 ounces fresh spinach, washed and chopped
1 clove garlic, minced
8 ounces tomato basil feta cheese
salt to taste
ground black pepper to taste

SPAGHETTI WITH SPINACH AND FETA CHEESE SAUCE

Did you know that ideally thin delicate pastas such as Spaghetti and Vermicelli should be served with light, thin sauces and thicker pastas, contastingly, like Tagliatelle go well with heavier sauces? Pasta shapes with holes and ridges like Macaroni and Fusilli are perfect for chunkier sauces.

Provided by Charishma_Ramchanda

Categories     Sauces

Time 41m

Yield 2 serving(s)

Number Of Ingredients 12



Spaghetti with Spinach and Feta Cheese Sauce image

Steps:

  • Heat margarine in a skillet.
  • Saute shallots and garlic for 4 minutes in the margarine.
  • Stir while doing so.
  • Add flour.
  • Cook for 1 minute on low flame.
  • Add milk and remove from heat.
  • Keep aside.
  • Squeeze out the water from the spinach and chop.
  • Add spinach, cheese, bell pepper, salt and pepper to taste to the cooked sauce.
  • Re-heat on low heat.
  • Stir well for a minute.
  • Remove from heat.
  • Garnish with parsley.
  • Serve on pasta.

Nutrition Facts : Calories 723.4, Fat 13.2, SaturatedFat 4.9, Cholesterol 21.8, Sodium 390.9, Carbohydrate 122.7, Fiber 6.7, Sugar 9.5, Protein 28.1

250 g spaghetti, cooked in salted,boiling water until done
2 shallots, finely chopped
1 clove garlic, peeled and crushed
1 tablespoon plain flour
200 ml low-fat milk
1/4 cup feta cheese
150 g spinach, boiled and drained
salt
black pepper
1 tablespoon fresh parsley, finely chopped
3 tablespoons red bell peppers, finely chopped (capsicum)
1 tablespoon margarine

SPINACH-FETA CASSEROLE

I use this as a main dish casserole, side dish or as an appetizer--whatever the occasion calls for. If you prefer, you may also add 1 can of rotel tomatoes to the cheese-spinach mixture for a little zing.

Provided by ROMDI

Categories     World Cuisine Recipes     European     Greek

Time 35m

Yield 9

Number Of Ingredients 9



Spinach-Feta Casserole image

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • In a large bowl, combine the spinach, feta cheese, mozzarella cheese, processed cheese food, 1/2 the butter, vinegar, garlic powder, salt and pepper. Mix well and set aside.
  • Place a layer of phyllo dough into the bottom of a lightly greased 2-quart casserole dish. Spread the spinach and cheese mixture into the dish and top with 4 layers of phyllo dough, spraying each layer with butter-flavored cooking spray. Drizzle the remaining butter over the top.
  • Bake at 425 degrees F (220 degrees C) for 20 minutes.

Nutrition Facts : Calories 547.7 calories, Carbohydrate 31.8 g, Cholesterol 108.4 mg, Fat 37.7 g, Fiber 1.7 g, Protein 18.6 g, SaturatedFat 22.9 g, Sodium 1164.1 mg, Sugar 2.9 g

2 (10 ounce) packages frozen chopped spinach
8 ounces crumbled feta cheese
2 cups shredded mozzarella cheese
1 cup cubed processed cheese food
1 cup melted butter, divided
2 tablespoons distilled white vinegar
½ teaspoon garlic powder
salt and pepper to taste
1 (16 ounce) package phyllo dough

PASTA WITH SPINACH, CHICKPEAS, TUNA, AND FETA

This is another "throw-together" pasta that is easy and delicious. I always use wholemeal spiral pasta, but you can use any medium shape pasta you like. Leave out the tuna for a vegetarian version. Inspired by a recipe in Cooking Light, June 1998.

Provided by Gingernut

Categories     Lunch/Snacks

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9



Pasta With Spinach, Chickpeas, Tuna, and Feta image

Steps:

  • Cook pasta according to instructions.
  • Place washed and chopped spinach in a strainer, strain hot pasta over spinach.
  • Combine all other ingredients in a large serving bowl, stirring to combine.
  • Pour pasta and spinach into bowl, mix thoroughly.

Nutrition Facts : Calories 536.4, Fat 14.2, SaturatedFat 4, Cholesterol 42.8, Sodium 759.5, Carbohydrate 72.3, Fiber 5.1, Sugar 0.9, Protein 33.7

4 cups coarsely chopped spinach
250 g whole wheat pasta (I use wholemeal spirals)
60 g feta cheese, crumbled (I prefer goat or sheep feta)
2 tablespoons olive oil
2 tablespoons fresh lemon juice
salt and pepper, to taste
1 (400 g) can chickpeas, rinsed and drained
2 garlic cloves, crushed
1 (280 g) can tuna in water, drained

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