Penne and Fresh Tomato Sauce with Mint, Feta, and Spinach
A bright, garden-fresh pasta that relies on the sweetness of ripe tomatoes and the tang of feta.
Why This Recipe Works
Using the freshest, ripest tomatoes you can find is the key to this bright pasta dish. The heat of the cooked penne gently wilts the baby spinach and softens the feta into a creamy, tangy finish.
Instructions
Bring a large pot of salted water to a boil. Cook the penne until al dente, then reserve about 1/2 cup of the pasta cooking water before draining.
Heat the olive oil and garlic in a large skillet over medium heat. Cook until the garlic is fragrant and shimmering, but before it takes on any brown color.
Stir the tomatoes into the skillet. Increase the heat to medium-high and cook until the tomatoes release their juices and begin to soften slightly, about 3 to 5 minutes.
Add the cooked penne, spinach, mint, and lemon juice to the skillet. Toss constantly over medium heat until the spinach is wilted and the pasta is well coated.
Remove the pan from the heat and stir in the feta. If the sauce looks dry, add the reserved pasta water a tablespoon at a time until the desired consistency is reached.
Season with salt, pepper, and a pinch of sugar to balance the acidity. Serve warm, when the cheese is just starting to soften.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Refrigerate for up to 3 days.
What substitutions can I make?
- penne: gluten-free penne
- fresh mint: 1 tablespoon chopped fresh oregano
