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Creamy Feta and Spinach Tomato Penne Recipe

Creamy Feta and Spinach Tomato Penne recipe


This pasta dish is full of juicy tomatoes, earthy spinach, and tangy feta cheese. It's mixed with penne pasta for a yummy meal. You cook the pasta, mix it with the veggies and cheese, and then eat it!


12 oz penne pasta
2 tbsp extra virgin olive oil
3 cloves garlic, minced
1/4 tsp crushed red pepper
1 pint grape tomatoes, halved
1/2 lb white mushrooms, thinly sliced
1/2 tsp Italian seasoning
1/2 tsp salt
1/4 tsp black pepper
1/4 cup Kalamata olives, pitted and sliced
2 cups fresh spinach, roughly chopped
4 oz feta cheese, crumbled


Fill a large pot with water, add a pinch of salt, and bring to a boil. Add the penne pasta and cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside.
While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the minced garlic and crushed red pepper, cooking until fragrant, about 1 minute.
Add the halved grape tomatoes, sliced mushrooms, Italian seasoning, salt, and black pepper to the skillet. Cook, stirring occasionally, until the mushrooms are tender and the tomatoes begin to break down, about 5 minutes.
Stir in the sliced Kalamata olives and chopped spinach, cooking until the spinach wilts, approximately 2 minutes.
Remove the skillet from heat and mix in the cooked penne pasta.
Sprinkle the crumbled feta cheese over the pasta and gently toss to combine.
Serve the creamy feta and spinach tomato penne warm, with extra feta cheese on top if desired.

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