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Ruffled Noodles with Spinach, Feta, and Tomatoes

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Ruffled Noodles with Spinach, Feta and Tomatoes

Ruffled Noodles with Spinach, Feta and Tomatoes

Jessica Braider
These fresh Greek flavors complement a textured pasta like ruffles or cavatelli. You can also enjoy this cold as a pasta salad. If you think your kids are unlikely to enjoy feta and lemony noodles, remove some of the pasta before adding the stronger-flavored ingredients. Scramble recipe tester Samantha McKenzie said, “My husband loved it and both the 9-year-old and 5-year-old had three helpings for dinner!!!”
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Cook Time 30 minutes
Total Time 30 minutes
Course Main Dish
Cuisine Italian
Servings 8 servings


  • 16 oz. ruffles or radiatore or cavatelli shaped pasta
  • 12 oz. baby spinach
  • 2 tomatoes diced
  • 1/4 cup fresh flat leaf parsley chopped, or more to taste
  • 2 tsp. fresh oregano or use 1/2 tsp. dried
  • 2 Tbsp. extra virgin olive oil
  • 1/2 lemon juice only, about 2 Tbsp., or use 1 Tbsp. white wine vinegar
  • 4 oz. crumbled feta cheese or use fresh mozzarella cheese
  • 1 Tbsp. capers or use 1/4 pitted Kalamata olives (optional)


  • Cook the pasta according to the package directions, in salted water. One minute before the pasta is done cooking, add the spinach to the water, remove about 1/2 cup of the cooking water, then drain both the pasta and the spinach and return it to the pot.
  • Gently stir in the remaining ingredients. If the noodles are too dry, stir in some or all of the reserved cooking water.
  • Serve immediately, or refrigerate it for up to 3 days.


Do Ahead or Delegate: Cook the pasta and store tossed with a little oil to prevent sticking, dice the tomatoes, chop the parsley, juice the lemon, or fully prepare and refrigerate the dish.
Scramble Flavor Booster: Use the optional capers or olives and use plenty of freshly ground black pepper on the finished dish.
Tip: Whole grain pastas have more antioxidants and fiber then regular (semolina) pasta.  If you find the texture of whole grain pasta too hearty, use half whole grain and half semolina or test a few brands until you find one you enjoy.
Nutritional Information Per Serving (% based upon daily values): Calories 286, Total Fat: 8g, 11.5%; Saturated Fat: 3g, 13%; Cholesterol: 13mg, 4%; Sodium: 225mg, 9.5%; Total Carbohydrate: 46g, 15.5%; Dietary Fiber: 4g, 14%; Sugar: 3g; Protein: 11g
Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
Keyword 30 Minutes (or less) Meals, Dairy-Free, Dinner, Fall, Kid-Friendly, Kosher, Low Fat, Low Sodium, Main Dish, Make-Ahead, Nut-Free, Picnic, Potluck/Buffet, Summer, Vegan, Vegetarian
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