There are so many reasons to love this meatless Pasta with Feta Cheese, Cherry Tomatoes, and Spinach! It takes only 30 minutes, uses basic ingredients, and is packed with flavor! Serve this healthy Mediterranean pasta dish as a vegetarian meal or a meatless side with grilled meats, rotisserie chicken, salmon, or shrimp. The recipe is versatile and flexible to suit anybody’s taste!

CourseMain Course
CuisineGreek, Mediterranean
Keywordfeta pasta, pasta with feta cheese and cherry tomatoes
Prep Time10minutes 
Cook Time20minutes 
Total Time30minutes 

Table of Contents


  • 10 oz farfalle bow-tie pasta
  • 1 tablespoon olive oil
  • 8 oz grape tomatoes (2 colors: red and yellow), sliced in half
  • 5 cloves garlic minced
  • ¼ teaspoon salt
  • ¼ teaspoon paprika
  • ½ teaspoon Italian seasoning
  • 5 oz fresh spinach chopped
  • 6 oz crumbled feta cheese
  • 3 tablespoons freshly squeezed lemon juice


Cook pasta

  • Bring a large pot of water to a boil. Add pasta and cook according to the package instructions. Drain.
  • In the meantime, proceed with the rest of the recipe.

Cook veggies

  • In a large, high-sided skillet, combine the halved grape tomatoes, minced garlic, ¼ teaspoon of salt, paprika, Italian seasoning, and 1 tablespoon of olive oil. Cook the tomatoes on medium heat for about 2 minutes until they soften and release juices.
  • Stir in fresh spinach and cook until it wilts. Add crumbled feta cheese and stir it in.
  • Add cooked and drained pasta and 3 tablespoons of freshly squeezed lemon juice. Reheat on medium heat, stirring everything to combine, for 1 minute. Add 1 extra tablespoon of olive oil if you like.


  • Make it dairy-free. Use vegan feta cheese.
  • Make it gluten-free. Use GF pasta.
  • What veggies go well with feta pasta?  I recommend tomatoes, spinach, bell peppers, artichokes, sun-dried tomatoes, asparagus, zucchini, and arugula.
  • Cheese. You can use grated Parmesan or fresh Mozzarella cheese instead of or in addition to Feta cheese.
  • Fridge. Store the leftovers refrigerated in an air-tight container for up to 4 days.
  • Freezer. This recipe is freezer-friendly and perfect for meal prep! Freeze it for up to 1 month.
  • Reheating tips. Reheat the leftovers over low-medium heat in a pan on the stovetop or microwave-safe dish in the microwave oven. When reheating, add a small amount of olive oil and just a touch of water to prevent the pasta from sticking, and stir it often.


Calories: 434kcal | Carbohydrates: 60g | Protein: 17g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 38mg | Sodium: 666mg | Potassium: 549mg | Fiber: 4g | Sugar: 4g | Vitamin A: 4042IU | Vitamin C: 23mg | Calcium: 277mg | Iron: 3mg

By Admin

Leave a Reply

Your email address will not be published. Required fields are marked *