Lemon-Garlic Baked Feta & Spinach Protein Pasta (38g Protein)

Published: 8/24/2026

A bright, nutrient-dense evolution of the viral Finnish uunifetapasta. High-protein edamame pasta and blended cottage cheese deliver a significant protein boost while keeping the creamy, tangy profile of the original.

Ingredients (4 servings)

• 8 oz (225 g) dry edamame or black bean pasta
• 7 oz (200 g) block of feta cheese (in brine)
• 1/2 cup (120 g) cottage cheese, blended until smooth
• 2 cups (360 g) cherry tomatoes
• 4 cups (120 g) fresh baby spinach
• 3 cloves garlic, minced
• 1/4 cup (60 ml) extra virgin olive oil
• Zest and juice of 1 lemon
• 1/2 tsp (1 g) red pepper flakes

Instructions

1. Preheat the oven to 400°F (200°C). Place the block of feta in the center of a baking dish.
2. Surround the feta with the cherry tomatoes and minced garlic. Drizzle with the olive oil and sprinkle with the red pepper flakes.
3. Bake for 20 minutes. Increase the heat to 440°F (225°C) and bake for 5–10 minutes until the tomatoes burst and the feta begins to brown.
4. While the feta bakes, cook the edamame pasta in salted water until al dente. Reserve 1/4 cup (60 ml) of pasta water.
5. Remove the dish from the oven. Add the blended cottage cheese and fresh spinach immediately and mash everything together; the residual heat will wilt the spinach and create a thick, high-protein sauce.
6. Stir in the lemon zest, juice, and cooked pasta. Toss until the sauce is velvety, adding the reserved pasta water if needed.

Pro Tips

• The Emulsion Tech: Adding the blended cottage cheese after the high-heat bake prevents the dairy from graining, resulting in a professional-grade sauce texture.

See Also

• Easy Baked Feta Pasta
• High-Protein Feta & Chicken Pasta Bake
• Garlic Shrimp & Spinach Protein Pasta

Categories: mains, pasta-risotto, comfort-food