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Cranberry Feta Spinach Rigatoni

A quick and elegant pasta dish combining the sweet tartness of dried cranberries with salty feta cheese and fresh spinach, all brought together with rigatoni in a light garlic-infused olive oil and butter sauce.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian-American, Modern
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

Pasta Base
  • 16 oz rigatoni pasta
  • 3 tbsp extra virgin olive oil
  • 2 tbsp unsalted butter
  • 4 cloves garlic thinly sliced
  • 1 pinch red pepper flakes optional
Mix-ins
  • 5-6 oz fresh baby spinach
  • 0.75 cup dried cranberries
  • 1 cup feta cheese crumbled
Seasoning
  • 0.5 tsp salt plus more for pasta water
  • 0.25 tsp black pepper freshly cracked

Equipment

  • Large Pot (for pasta)
  • Large deep skillet or Dutch oven
  • Colander
  • Tongs or large spoon

Method
 

  1. Bring a large pot of salted water to a boil. Cook rigatoni to al dente. Reserve 1/2 cup pasta water, then drain.
  2. Meanwhile, in a large skillet, melt butter with olive oil over medium-low heat. Add sliced garlic and red pepper flakes; cook 2-3 minutes until fragrant but not browned.
  3. Add the hot, drained pasta to the skillet with the garlic oil. Toss to combine.
  4. Add spinach and a splash of reserved pasta water. Toss over low heat for 1-2 minutes until spinach wilts.
  5. Remove from heat. Stir in cranberries, salt, pepper, and about 3/4 of the feta cheese. Add more pasta water if needed for moisture.
  6. Serve immediately, topped with the remaining feta cheese and extra black pepper.

Notes

For the best flavor and texture, buy a block of feta cheese in brine and crumble it yourself. Do not forget to reserve the starchy pasta water; it is key to creating a light sauce that coats the pasta.