Best 7 Penne With Tomato Spinach And Feta Sauce Recipes

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Indulge in a culinary journey with our delectable Penne with Tomato, Spinach, and Feta Sauce, a symphony of flavors that will tantalize your taste buds. This vibrant dish combines the tangy sweetness of tomatoes, the earthy goodness of spinach, and the salty creaminess of feta cheese, creating a harmonious balance that is both satisfying and refreshing.

The recipe features three variations to cater to diverse preferences. The classic version offers a straightforward combination of tomatoes, spinach, and feta, while the sun-dried tomato variant adds a burst of concentrated umami flavor. For those who prefer a touch of heat, the spicy version incorporates chili flakes and red pepper flakes, adding a subtle kick that complements the other ingredients beautifully.

Each variation promises a unique taste experience, ensuring that there's something for everyone at the table. Whether you're a fan of classic Italian flavors or enjoy exploring new culinary horizons, this versatile dish has something to offer. So, gather your ingredients, prepare your taste buds, and embark on a delightful culinary adventure with our Penne with Tomato, Spinach, and Feta Sauce.

Check out the recipes below so you can choose the best recipe for yourself!

PENNE WITH SPINACH SAUCE



Penne with Spinach Sauce image

Provided by Giada De Laurentiis

Categories     main-dish

Time 27m

Yield 6 servings

Number Of Ingredients 8

1 pound whole wheat or multi grain penne
3 garlic cloves
2 ounces goat cheese
1 ounce reduced fat cream cheese
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
6 ounces fresh baby spinach leaves
2 tablespoons freshly grated Parmesan

Steps:

  • Bring a large pot of salted water to boil. Add the penne and cook until it is tender but still firm to the bite, stirring occasionally, about 12 minutes.
  • Mince the garlic in a food processor. Add the goat cheese, cream cheese, 3/4 teaspoon of salt, 1/2 teaspoon of pepper, and half of the spinach leaves. Blend until the mixture is smooth and creamy. Set the cheese and spinach mixture aside.
  • Meanwhile, place the remaining spinach leaves in a large bowl.
  • Drain the pasta, reserving 1 cup of the cooking liquid. Spoon the pasta atop the spinach leaves in the bowl. Scrape the cheese and spinach mixture over the pasta mixture and toss to coat, adding enough reserved cooking liquid to moisten. Season the pasta, to taste, with salt and pepper. Sprinkle the Parmesan over and serve.

Nutrition Facts : Calories 320 calorie, Fat 4 grams, SaturatedFat 2 grams, Cholesterol 8 milligrams, Sodium 425 milligrams, Carbohydrate 61 grams, Fiber 8 grams, Protein 15 grams, Sugar 0 grams

SPINACH-FETA CHICKEN PENNE



Spinach-Feta Chicken Penne image

I wanted a light sauce for pasta, so I cooked tomatoes with garlic, wine and olive oil. It's a blockbuster combo for seafood, too. -Geralyn Sipos, Blandon, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 11

1 package (12 ounces) whole wheat penne pasta
1-1/2 pounds boneless skinless chicken breasts, cut into 1/4-in.-thick strips
3 tablespoons olive oil, divided
3/4 teaspoon salt, divided
1/4 teaspoon pepper
3 garlic cloves, minced
1/2 cup reduced-sodium chicken broth
1/2 cup dry white wine or additional broth
6 plum tomatoes, chopped
2 cups fresh baby spinach
3/4 cup crumbled feta cheese

Steps:

  • In a 6-qt. stockpot, cook pasta according to package directions. Drain; return to pot., Meanwhile, toss chicken with 2 tablespoons oil, 1/2 teaspoon salt and pepper. In a large skillet, cook and stir chicken, half at a time, over medium-high heat 3-5 minutes or until no longer pink; remove from pan., In same skillet, heat remaining oil over medium heat. Add garlic; cook and stir 1-2 minutes or until tender. Add broth and wine. Bring to a boil, stirring to loosen browned bits from pan; cook 2 minutes. Stir in tomatoes and remaining salt; cook until tomatoes are softened. Stir in spinach until wilted., Add chicken and tomato mixture to pasta; heat through, tossing to combine. Serve with cheese.

Nutrition Facts : Calories 455 calories, Fat 13g fat (3g saturated fat), Cholesterol 70mg cholesterol, Sodium 552mg sodium, Carbohydrate 46g carbohydrate (3g sugars, Fiber 8g fiber), Protein 36g protein. Diabetic Exchanges

SUKI'S SPINACH AND FETA PASTA



Suki's Spinach and Feta Pasta image

Spinach, tomatoes, and mushrooms mingle with tangy feta cheese in this quick and easy dish for a summer night or anytime.

Provided by Anonymous

Categories     Main Dish Recipes     Pasta

Time 40m

Yield 4

Number Of Ingredients 10

1 (8 ounce) package penne pasta
2 tablespoons olive oil
½ cup chopped onion
1 clove garlic, minced
3 cups chopped tomatoes
1 cup sliced fresh mushrooms
2 cups spinach leaves, packed
salt and pepper to taste
1 pinch red pepper flakes
8 ounces feta cheese, crumbled

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water until al dente; drain.
  • Meanwhile, heat olive oil in a large skillet over medium-high heat; add onion and garlic, and cook until golden brown. Mix in tomatoes, mushrooms, and spinach. Season with salt, pepper, and red pepper flakes. Cook 2 minutes more, until tomatoes are heated through and spinach is wilted. Reduce heat to medium, stir in pasta and feta cheese, and cook until heated through.

Nutrition Facts : Calories 451.1 calories, Carbohydrate 51.8 g, Cholesterol 50.5 mg, Fat 20.6 g, Fiber 4.6 g, Protein 17.8 g, SaturatedFat 9.8 g, Sodium 655.8 mg, Sugar 9.2 g

CHEESY SPINACH BAKED PENNE



Cheesy Spinach Baked Penne image

Making homemade tomato sauce for this recipe really allows you to control what goes into it. Here, it's mixed up with chunks of mozzarella for extra bursts of cheesy goodness, along with cottage cheese for all the satisfying qualities of ricotta with only a fraction of the fat and calories.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h21m

Yield 8 servings

Number Of Ingredients 13

Nonstick cooking spray
Kosher salt
One 12-ounce box fiber-and-calcium-enriched penne
1 tablespoon olive oil
1/2 teaspoon fennel seeds, crushed
3 cloves garlic, thinly sliced
One 28-ounce can no-salt-added crushed tomatoes
1 sprig fresh basil plus 1/2 cup leaves, torn, for garnish
Freshly ground black pepper
One 8-ounce block part-skim mozzarella (half grated, half cubed)
One 16-ounce container 1-percent cottage cheese
1/4 cup grated Parmesan
One 10-ounce block frozen chopped spinach, thawed and squeezed dry

Steps:

  • Preheat the oven to 400 degrees F. Mist a 2 to 2 1/2-quart rectangular or oval baking dish with nonstick cooking spray.
  • Bring a large pot of salted water to a boil. Add the penne and cook according to package directions for al dente.
  • While the pasta cooks, heat the oil in a medium pot set over medium heat. Add the fennel seeds and garlic and cook until aromatic, about 2 minutes. Add the tomatoes, basil sprig, 1 teaspoon salt and 1/4 teaspoon pepper. Simmer, lowering the heat if the sauce bubbles too vigorously, until the sauce has thickened slightly, the flavors have blended together and the raw tomato taste has cooked out, 10 to 15 minutes. Remove from the heat, discard the basil and season with additional salt and pepper. Pour over the cooked pasta and toss well to coat. Add the cubed mozzarella and transfer half the pasta to the prepared baking dish.
  • Put the cottage cheese in the bowl of a food processor and process until smooth. Add the shredded mozzarella and Parmesan and pulse two to three times. Combine half the cottage cheese mixture with the spinach and mix to break up the spinach. Drop in spoonfuls over the pasta in the baking dish. Top the spinach layer with the rest of the pasta and then the remaining cottage cheese mixture.
  • Bake until bubbly and golden brown on top, about 30 minutes. Let stand for 10 minutes, and then scatter the torn basil over the top.

GREEK-STYLE PENNE WITH FRESH TOMATOES, FETA, AND DILL



Greek-Style Penne with Fresh Tomatoes, Feta, and Dill image

Categories     Pasta     Tomato     Vegetarian     Quick & Easy     Feta     Summer     Dill     Bon Appétit

Yield Makes 4 to 6 servings

Number Of Ingredients 7

2 pounds tomatoes, halved, seeded, chopped
1 cup chopped green onions (white and pale green parts only)
7 ounces feta cheese, crumbled
6 tablespoons chopped fresh parsley
1/4 cup chopped fresh dill
1/4 cup extra-virgin olive oil
12 ounces penne pasta

Steps:

  • Mix first 6 ingredients in large bowl. Set tomato mixture aside.
  • Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Add hot pasta to tomato mixture and toss to coat. Season to taste with salt and pepper and serve.

PENNE WITH EGGPLANT, OLIVES AND FETA CHEESE



Penne with Eggplant, Olives and Feta Cheese image

Categories     Cheese     Olive     Pasta     Vegetable     Sauté     Vegetarian     Dinner     Feta     Eggplant     Fall     Spring     Summer     Winter     Bon Appétit     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield 8 to 10 servings

Number Of Ingredients 13

8 tablespoons olive oil
3/4 pound red bell peppers, diced
6 large garlic cloves, chopped
1/2 teaspoon dried crushed red pepper
1 1 1/4-pound eggplant, unpeeled, cut into 1/2-inch cubes
1 tablespoon dried leaf oregano
1 28-ounce can diced tomatoes in juice
1 cup thinly sliced fresh basil
1/2 cup coarsely chopped pitted Kalamata olives or other brine-cured black olives
1/4 cup tomato paste
2 tablespoons red wine vinegar
12 ounces penne pasta
14 ounces feta cheese, crumbled

Steps:

  • Brush 13x9x2-inch glass baking dish with 2 tablespoons oil. Heat remaining 6 tablespoons oil in heavy large pot over medium-high heat. Add bell peppers, garlic and crushed pepper; sauté 3 minutes. Add eggplant and oregano. Reduce heat to medium-low. Cover; cook until eggplant softens, stirring often, about 15 minutes. Mix in tomatoes with juices, 1/2 cup basil, olives, tomato paste and vinegar. Cover; simmer until all vegetables are tender, stirring occasionally, about 12 minutes. Season with salt and pepper.
  • Cook pasta in large pot of boiling salted water until just tender but still firm to bite; drain well. Stir pasta into vegetable mixture. Transfer to prepared dish. Cover dish with foil. (Can be prepared 1 day ahead. Refrigerate.)
  • Preheat oven to 350°F. Bake pasta covered until heated through, about 20 minutes (40 minutes if refrigerated). Sprinkle with feta, then 1/2 cup basil.

PENNE WITH SPINACH AND FETA



Penne With Spinach and Feta image

Make and share this Penne With Spinach and Feta recipe from Food.com.

Provided by evelynathens

Categories     One Dish Meal

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 8

1 tablespoon butter
6 tablespoons olive oil
1/3 cup pine nuts
5 garlic cloves, minced
2 (10 ounce) packages frozen spinach, thawed, well-drained
4 large plum tomatoes, seeded, finely chopped
1 lb penne pasta, cooked al dente
12 ounces feta cheese, crumbled

Steps:

  • Melt butter with 2 tblsps oil in large skillet over medium heat.
  • Add pine nuts and garlic and saute until pine nuts are light brown, about 5 minutes.
  • Add spinach and tomatoes and saute until heated through, about 3 minutes.
  • Place penne in large serving bowl.
  • Add remaining 4 tblsps olive oil to pasta and toss to coat.
  • Pour spinach-nut mixture over and toss to coat.
  • Add feta.
  • Season with salt and pepper (careful with the salt!) and toss thoroughly.
  • Serve immediately.

Tips:

  • Mise en place: As with any cooking, having all of your ingredients prepped and measured before you start cooking will make the process go much smoother.
  • Choose ripe, flavorful tomatoes: Since the tomatoes are the star of the show in this dish, it's important to use the best quality tomatoes you can find. Look for ripe, flavorful tomatoes that are free of blemishes.
  • Don't overcrowd the pan: When cooking the tomatoes, don't overcrowd the pan. This will prevent them from cooking evenly and will make them more likely to steam rather than sauté.
  • Cook the spinach until just wilted: Spinach cooks very quickly, so be careful not to overcook it. Cook it just until it is wilted, about 1-2 minutes.
  • Season to taste: Be sure to taste the sauce before serving and adjust the seasonings as needed. You may want to add more salt, pepper, or red pepper flakes.

Conclusion:

This penne with tomato, spinach, and feta sauce is a quick and easy weeknight meal that is also packed with flavor. The combination of sweet tomatoes, wilted spinach, and salty feta cheese is irresistible, and the creamy sauce is the perfect way to bring it all together. This dish is sure to be a hit with the whole family.

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