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Orecchiette with Spinach and Feta served with red wine and bread

Orecchiette with Spinach and Feta

Orecchiette with Spinach and Feta is another one of those simple, 15 minutes to the table, delicious dinners.
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Prep Time 15 mins
Cook Time 5 mins
Total Time 20 mins
Course Main Course, Pasta
Cuisine Italian, LindySez Fusion
Servings 6 servings
Calories 434 kcal


  • 1 pound orecchiette pasta cooked according to package directions
  • 1 24-ounce jar marinara sauce, or the same amount of homemade
  • 2 tablespoons sun-dried tomatoes in oil, drained and chopped
  • ¼ cup kalamata olives sliced
  • 1 8-ounce bag baby spinach
  • 4 ounces feta cheese crumbled
  • ½ teaspoon red pepper flakes optional
  • 2 tablespoons capers rinsed and drained (optional)
  • Salt and pepper to taste
  • Chopped parsley for garnish (optional)


  • Heat the marinara sauce in a large skillet. Add the sun-dried tomatoes, olives, and capers, if using; simmer for a couple of minutes, then add the cooked orecchiette along with the spinach. Simmer until the pasta is heated through and the spinach has just wilted about 3 - 4 minutes. Add red pepper flakes, taste and adjust seasonings (remember, the feta cheese will add saltiness to the dish). Place in large heated bowls; top with crumbled feta. Garnish with chopped parsley, if desired.


Serving: 1gSodium: 432mgFiber: 5gCholesterol: 17mgCalories: 434kcalPolyunsaturated Fat: 4gSaturated Fat: 4gFat: 11gProtein: 15gCarbohydrates: 69g
Keyword 15 minute pasta dinner, orecchiette pasta, vegetarian pasta dinner
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