Feta & Spinach Pasta with Fresh Herbs

Creamy, herby, and packed with fresh flavor. This Feta & Spinach Pasta is the kind of weeknight dinner that feels effortless but tastes restaurant-worthy. Rigatoni gets tossed in a rich tomato-cream sauce with wilted spinach, tangy feta, parmesan, and bright fresh dill + parsley for the perfect springy finish. One pan, simple ingredients, and plenty of comfort in every bite.

---

Feta & Spinach Pasta with Fresh Herbs
Serves 4

Ingredients:
16 oz rigatoni pasta
2 tablespoons olive oil
2 tablespoons butter
1 small yellow onion, finely chopped
3 cloves garlic, thinly sliced
1/2 teaspoon dried oregano
1/4 teaspoon red pepper flakes
4 roma tomatoes, diced
5 oz (or about 3 cups) fresh spinach, roughly chopped
1/4 cup fresh dill, chopped
1/4 cup fresh parsley, chopped
1 cup whipping cream
1/2 cup feta cheese, crumbled
1/2 cup parmesan cheese
1/2 cup reserved pasta water
juice of 1/2 lemon
Salt and black pepper, to taste

Directions:

1. Start the sauce. In a large skillet or braiser, heat the olive oil and butter. Saute the onion until softened. Add the garlic, oregano, and red pepper flakes and cook for another few minutes, or until fragrant.

2. Add the diced Roma tomatoes and bring to a simmer.

3. Meanwhile, cook the pasta according to directions, and reserve 1/2 cup of pasta water, then drain the noodles.

4. Finish the sauce by adding the spinach, dill, parsley, whipping cream, feta, and parmesan cheese. Cook until the spinach wilts into the sauce.

5. Add the cooked pasta to the sauce, and mix until combined. Add the lemon juice and reserved pasta water and stir until the pasta is creamy and combined.

6. Garnish with parmesan, and adjust salt and pepper, to taste. Enjoy!