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Linguine with Sauteed Spinach, Roasted Red Peppers and Feta
Linguine with Sauteed Spinach, Roasted Red Peppers and Feta
Casey Barber
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(7 rated)
Cook time:
Prep time:


    • 1 tablespoon salt + more to taste
    • 1/2 pound linguini or other long pasta
    • 1 teaspoon olive oil + 1 tablespoon olive oil, divided
    • 2 6-ounce bags baby spinach or 2 large bunches spinach, rinsed and torn into bite-size pieces
    • 1 12-ounce jar roasted peppers, drained and thinly sliced
    • 1 cup crumbled feta cheese


  1. Bring a 6-quart pot of water to a boil for the pasta. Add 1 tablespoon salt to the water and when it dissolves, stir in the linguini.
  2. While the linguini cooks, heat 1 teaspoon olive oil in a large saucepan or skillet over medium heat. Add the spinach in handfuls and cook, stirring frequently, until the spinach is wilted and tender.
  3. Stir in the roasted red peppers and cook just until heated through.
  4. When the linguini is al dente, add it to the spinach and peppers along with the remaining 1 tablespoon olive oil and 3 tablespoons of the pasta cooking water. Toss to combine and let the pasta cook for 30 seconds more to absorb the sauce.
  5. Remove from the heat and stir in the crumbled feta. Taste a forkful and add salt if needed — the feta can often be salty enough to season the pasta on its own.
  6. Divide the pasta between 4 bowls and serve immediately.