Creamy Feta Spaghetti with Spinach and Tomato

This creamy feta spaghetti brings together the bright, bold flavors of the Mediterranean in one comforting bowl. A luscious sauce made with feta, cream cheese and Italian seasoning coats every strand of spaghetti, while fresh spinach and tomato add color and nutrition. Finished with a squeeze of lemon, fresh dill and scallions, this dish is as vibrant as it is satisfying.

Ready in just 25 minutes, this pasta is perfect for busy weeknights when you crave something delicious without hours in the kitchen. The creamy sauce comes together quickly and the whole meal cooks in a single pan (plus a pot for the pasta). It’s a simple, elegant dinner that feels special any night of the week.

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Ingredients

2 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

0.5 cup Feta CheeseView ingredient guideLike ingredientDislike ingredient

5 ounce SpinachView ingredient guideLike ingredientDislike ingredient

2 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 tablespoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

6 ounce SpaghettiView ingredient guideLike ingredientDislike ingredient

0.25 ounce DillView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Wash and dry produce. Peel and mince or grate garlic. Trim and thinly slice scallions, separating whites from greens. Mince dill. Dice tomato into ½-inch pieces. Quarter lemon.
2. Once water is boiling, add spaghetti to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve 1 cup pasta cooking water (1½ cups for 4 servings), then drain.
3. Meanwhile, heat a drizzle of olive oil in a large pan over medium-high heat. Add garlic, scallion whites, Italian Seasoning, salt and pepper. Cook, stirring, until fragrant and slightly softened, 1 minute. Reduce heat to medium; stir in stock concentrates, cream cheese, half the dill, half the feta and ¼ cup pasta cooking water (⅓ cup for 4 servings). (Ladle straight from the pot if pasta hasn’t finished cooking yet.) Cook, stirring and smashing feta with the back of a spoon or spatula, until sauce is creamy and thickened, 2-3 minutes. Stir in tomato and spinach (add in batches if necessary). Cook, stirring, until tomato is softened and spinach is wilted, 2-3 minutes. Taste and season with salt and pepper. Remove from heat.
4. To pan with sauce, stir in spaghetti, a drizzle of olive oil, a squeeze of lemon juice and as much remaining dill as you like; toss until thoroughly coated. TIP: If needed, add another drizzle of olive oil and more reserved pasta cooking water a splash at a time until pasta is thoroughly coated in sauce. Divide pasta between bowls; top with scallion greens and remaining feta. Serve with any remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use a different pasta shape?

Yes, any long pasta like linguine or fettuccine works well. Adjust cooking time according to package directions.

How do I make this dairy-free?

Substitute feta with a dairy-free alternative and cream cheese with a plant-based version. The sauce may be less creamy but still delicious.

Can I add protein?

Absolutely! Grilled chicken, shrimp or chickpeas make great additions. Cook separately and toss in at the end.