Quick Tomato and Spinach Pasta with Feta

Prep the Ingredients

1. Bring a large pot of salted water to a boil.
2. Wash the baby spinach and halve the cherry tomatoes. Mince the garlic.

Cook the Pasta

3. Add the pasta to the boiling water and cook according to the package instructions until al dente (about 8-10 minutes).
4. Reserve 1/2 cup of pasta water, then drain the pasta and set aside.

Sauté and Combine

5. Heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
6. Add the cherry tomatoes and dried oregano. Cook for 3 to 4 minutes until the tomatoes start to soften and release their juices.
7. Add the fresh baby spinach to the skillet in handfuls, stirring until it wilts (about 1-2 minutes).
8. Toss the drained pasta into the skillet. Pour in a splash of the reserved pasta water to create a light, cohesive sauce. Season with salt and black pepper to taste.

Finish and Serve

9. Remove the skillet from the heat. Gently fold in most of the crumbled feta cheese, allowing it to warm through. Serve immediately, topped with the remaining crumbled feta.