Orecchiette with Spinach Roasted Red Pepper and Feta
Elevate your weeknight dinner routine with this vibrant and flavorful Orecchiette with Spinach, Roasted Red Pepper, and Feta. Featuring tender orecchiette pasta tossed in a light, savory sauce of garlic, olive oil, and lemon juice, this dish highlights the perfect balance of sweet roasted red peppers, earthy wilted spinach, and tangy crumbled feta. A hint of red pepper flakes adds subtle heat, while reserved pasta water creates a silky, cohesive texture. Ready in just 30 minutes, this Mediterranean-inspired pasta recipe is easy to prepare and perfect for busy nights or casual entertaining. Serve it with a drizzle of extra-virgin olive oil and a sprinkle of feta for a satisfying, nutritious meal that’s bursting with fresh ingredients and bold flavors.
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Recipe Information
Ingredients
- 12 ounces orecchiette pasta
- 5 cups baby spinach
- 2 whole roasted red peppers
- 3 ounces feta cheese
- 3 tablespoons extra-virgin olive oil
- 3 garlic cloves
- 1 tablespoon lemon juice
- 0.25 teaspoons red pepper flakes
- 1 teaspoon kosher salt
- 0.5 teaspoons black pepper
- 0.5 cups reserved pasta water
Instructions
Bring a large pot of salted water to a boil. Add the orecchiette pasta and cook according to package instructions until al dente. Reserve 1/2 cup of the pasta water before draining.
While the pasta cooks, prepare the other ingredients. Slice the roasted red peppers into thin strips and mince the garlic cloves.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to let it burn.
Add the sliced roasted red peppers to the skillet and cook for 2-3 minutes, stirring occasionally.
Add the baby spinach to the skillet a handful at a time, letting it wilt slightly before adding more. Continue until all the spinach is wilted, about 2-3 minutes.
Stir in the lemon juice, red pepper flakes, kosher salt, and black pepper. Mix well to combine the flavors.
Add the cooked orecchiette to the skillet along with the reserved pasta water. Toss gently to coat the pasta in the sauce and help it absorb the flavors.
Crumble the feta cheese over the pasta and toss lightly to distribute it throughout the dish.
Taste and adjust seasoning as needed. If desired, drizzle with a little extra olive oil before serving.
Serve immediately, garnished with an extra sprinkle of feta cheese or a pinch of red pepper flakes if desired.
Nutrition Facts
Calories |
1920 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.0 g | 83% | |
| Saturated Fat | 16.9 g | 84% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 76 mg | 25% | |
| Sodium | 1710 mg | 74% | |
| Total Carbohydrate | 271.8 g | 99% | |
| Dietary Fiber | 12.6 g | 45% | |
| Total Sugars | 6.5 g | ||
| Protein | 61.3 g | 123% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 864 mg | 66% | |
| Iron | 17.9 mg | 99% | |
| Potassium | 940 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
