Mediterranean Feta Spaghetti with Spinach and Tomato

This vibrant pasta dish brings together the bright, bold flavors of the Mediterranean in a simple, satisfying meal. Al dente spaghetti is tossed in a luscious, creamy sauce made with briny feta, cream cheese and a hint of lemon, then loaded with fresh spinach and juicy tomatoes. The finishing touch of fresh dill and scallions adds a pop of color and freshness.

Perfect for busy weeknights, this recipe comes together in just 25 minutes using everyday ingredients. It’s a delicious way to enjoy a vegetarian pasta that feels both indulgent and light. Serve it as a main course or alongside a simple green salad for a complete meal.

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Ingredients

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

0.25 ounce DillView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

6 ounce SpaghettiView ingredient guideLike ingredientDislike ingredient

1 teaspoon Dried OreganoView ingredient guideLike ingredientDislike ingredient

2 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

0.5 cup Feta CheeseView ingredient guideLike ingredientDislike ingredient

5 ounce SpinachView ingredient guideLike ingredientDislike ingredient

2 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Meanwhile, peel and mince the garlic. Trim and thinly slice the scallions, separating the white parts from the green tops. Mince the dill. Dice the tomato into ½-inch pieces. Cut the lemon into wedges.
2. Add the spaghetti to the boiling water and cook until al dente, about 9-11 minutes. Reserve 1 cup of pasta cooking water, then drain the spaghetti.
3. While the pasta cooks, heat a drizzle of olive oil in a large pan over medium-high heat. Add the garlic, scallion whites, dried oregano, salt and pepper. Cook, stirring, until fragrant and slightly softened, about 1 minute.
4. Reduce the heat to medium. Stir in the veggie stock concentrates, cream cheese, half of the minced dill, half of the crumbled feta and ⅓ cup of the reserved pasta cooking water (use ½ cup for 4 servings). Cook, stirring and smashing the feta with the back of a spoon, until the sauce is creamy and thickened, 2-3 minutes.
5. Stir in the diced tomato and baby spinach (add spinach in batches if needed). Cook until the tomato softens and the spinach wilts, 2-3 minutes. Taste and adjust seasoning with salt and pepper. Remove from heat.
6. Add the drained spaghetti to the pan with the sauce. Drizzle with a little olive oil, squeeze in some lemon juice and add the remaining dill to taste. Toss everything together until the pasta is well coated. If the sauce seems dry, add more reserved pasta water a splash at a time until desired consistency.
7. Divide the pasta among bowls. Top with the scallion greens and the remaining feta cheese. Serve with the lemon wedges on the side.

Recipe Tips

FAQ

Can I use a different type of pasta?

Yes, any long pasta like linguine or fettuccine works well. Short pasta like penne or rigatoni also works; just adjust cooking time accordingly.

Can I make this dish vegan?

To make it vegan, use a dairy-free cream cheese and omit the feta or use a vegan feta alternative. The sauce may be less creamy but still delicious.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water or broth to loosen the sauce.