Easy, Quick & Creamy Dinner in Paris — Homemade, Traditional, Family Favorite

Dinner in Paris is one of those cozy, simple meals that feels like a warm hug at the end of a long day. This Dinner in Paris recipe brings together fresh tomatoes, tender spinach, creamy feta and perfectly tossed pasta for an easy, comforting meal you can make any night of the week.

Perfect for a weeknight dinner, a family meal, or a relaxed weekend cooking session (paired with a bake like my favorite banana bread muffins for dessert), this dish is quick to pull together and full of bright, homey flavors. Imagine the aroma of garlic and olive oil, the pop of blistered tomatoes, and the creamy crumble of feta melting into warm pasta — utterly irresistible.

Background & Origin

Dinner in Paris is inspired by simple Mediterranean and Parisian home cooking where fresh pantry staples become memorable meals. Think: rustic bistro dinners that rely on quality olive oil, bright vine-ripened tomatoes, and seasonal greens. It’s not a formal French classic but rather a comforting, hybrid pasta plate you’d find in a Paris apartment — unpretentious and focused on ingredient harmony.

Why this recipe is popular:

It’s fast, uses pantry-friendly items, and delivers big flavor.
It balances acidity (balsamic), creaminess (feta), and freshness (basil and spinach).
Great for cooks who love a one-skillet finish with minimal cleanup.

Fun kitchen science: tossing hot pasta with olive oil and residual pan juices helps the sauce cling to the noodles, creating a silky coating rather than a watery mess. If you want more background or the author’s kitchen notes, check the author’s page for more simple, homemade classics.

Ingredients

2 cups cooked pasta (room temperature or freshly cooked and hot depending on preference)
1 cup cherry tomatoes, halved
1 cup spinach (roughly chopped if large leaves)
1/2 cup feta cheese, crumbled
1/4 cup olive oil
2 cloves garlic, minced (finely chopped)
1 tablespoon balsamic vinegar
Salt and pepper to taste
Fresh basil for garnish

Notes:

Pasta: use short shapes (penne, farfalle) or long (spaghetti) — hot is best for melting feta slightly.
Cherry tomatoes: halved for bursts of juice; room temperature helps them blister nicely.
Spinach: baby spinach wilts quickly; roughly chop large leaves.
Feta: crumbled for texture; goat cheese works as an optional substitute.
For a quick side idea, try a 2-ingredient recipe you won’t believe as a fast complement.

Step-by-Step Instructions

In a large skillet, heat olive oil over medium heat.
- Heat time: about 1–2 minutes until oil shimmers.
- Visual cue: oil should glisten but not smoke.
Add minced garlic and sauté for 1–2 minutes until fragrant.
- Look for: small bubbles around garlic edges and a fragrant aroma; do not brown.
Add cherry tomatoes and cook until they start to soften, about 3–4 minutes.
- Visual cue: skin will wrinkle and juices begin to release; some tomatoes may blister and split.
Stir in spinach and cook until wilted.
- Time: 1–2 minutes for baby spinach, slightly longer for larger leaves.
- Visual cue: vibrant green turns darker and leaves shrink.
Add cooked pasta and toss everything together.
- If pasta is hot, it will help loosen tomato juices into a light sauce.
- Tip: add 1–2 tablespoons of pasta cooking water if mixture seems dry — it helps create a silky coating.
Drizzle with balsamic vinegar and season with salt and pepper.
- Taste and adjust seasoning — balsamic should add a bright, tangy finish.
Remove from heat and sprinkle with feta cheese and fresh basil before serving.
- Visual cue: feta will sit in creamy crumbles; basil ribbons add freshness and color.

Total cook time: about 15–20 minutes.
Serve immediately for best texture — pasta should be warm, slightly glossy, and studded with juicy tomatoes and melty feta.

Mini-tips:

Use slightly undercooked pasta if finishing in the skillet — it will absorb flavors and reach perfect al dente.
Don’t overcrowd the pan; give tomatoes room to blister for better flavor.
For a richer finish, toss in a knob of butter or a splash more olive oil just before serving.

Pro Tips & Common Mistakes

How to improve flavor:

Use good-quality extra virgin olive oil for the base.
Choose ripe cherry tomatoes — they make a huge difference.
Finish with flaky sea salt for bursts of contrast.

Texture tricks:

Reserve pasta water: its starch helps the sauce cling and thicken slightly.
Don’t over-wilt spinach — remove while still vibrant and tender.

What NOT to do:

Don’t burn the garlic — it becomes bitter quickly.
Avoid adding too much vinegar at once; balance acidity gradually.
Don’t overload with feta while still on heat if you want chunky crumbles — add at the end.

Helpful shortcuts:

Use pre-washed baby spinach and pre-crumbled feta to shave minutes off prep.
Swap in jarred roasted garlic in a pinch (reduce cooking time for fresh garlic).

Prep-ahead hacks:

Cook pasta and store in the fridge for up to 2 days. Reheat gently in the skillet with a splash of olive oil and a little water to loosen.
Roast a large batch of cherry tomatoes ahead and fold them in to speed weeknight assembly.

Variations & Substitutions

Vegan: Replace feta with toasted pine nuts or vegan feta; toss in a tablespoon of nutritional yeast for savory depth.
Gluten-free: Use your favorite gluten-free pasta or spiralized zucchini for a low-carb twist.
Low-carb: Serve over roasted cauliflower rice or zucchini noodles (zoodles).
Kid-friendly: Cut tomatoes into smaller pieces and reduce balsamic for a milder flavor; add grated Parmesan instead of feta.
Extra creamy: Stir in 1/4 cup crème fraîche, mascarpone, or heavy cream off the heat for a silky finish.
Spicy: Add red pepper flakes with the garlic or finish with a drizzle of chili oil.
Budget-friendly: Use frozen spinach (thawed and squeezed dry), and swap feta for shredded mozzarella or ricotta.

Serving Suggestions

Best sides:

Crusty bread or a warm baguette to mop up juices.
Light green salad with lemon vinaigrette.
A small bowl of marinated olives or roasted vegetables.

Bread & salad pairing:

Serve with garlic bread or a simple arugula salad with shaved Parmesan.

Wine pairing:

Crisp Sauvignon Blanc, light Pinot Noir, or a dry rosé complement the bright tomato and feta flavors.

How to plate beautifully:

Twirl pasta into a shallow bowl for height.
Scatter feta on top and finish with torn basil leaves and a drizzle of olive oil.
Add a lemon wedge for guests to squeeze if desired.

Storage, Freezing & Reheating

Fridge: Store in an airtight container for up to 3 days.
Freezer: Not recommended with fresh greens and feta — texture changes. If you must, freeze only the pasta and tomato base (without spinach) for up to 2 months; thaw overnight in the fridge.
Reheating: Gently reheat in a skillet over low-medium heat with a splash of water or olive oil. Microwaving works but can make feta crumbly and spinach soggy.
Meal-prep: Keep components separate (pasta, veggies, cheese) to maintain texture; combine and heat when ready to eat.

Nutrition & Health Info

Estimated per serving (varies by pasta type and amounts): ~350–450 calories.
Good balance of carbs (pasta), healthy fats (olive oil, feta), and leafy greens (spinach).
Protein boost: add grilled chicken, chickpeas, or white beans.
Lighter version: use whole-wheat or low-carb pasta, less oil, and a light crumbling of feta.
This dish fits easily into balanced meal plans and can be adjusted for vegetarian, lower-calorie, or higher-protein needs.

FAQ

Q: Can I prepare Dinner in Paris ahead of time?
A: Yes — cook the pasta and tomatoes a day ahead and store separately. Add spinach and feta right before serving for best freshness.

Q: How do I thicken or thin the sauce?
A: To thicken, simmer a minute longer to concentrate juices or stir in a spoonful of grated cheese; to thin, add reserved pasta water a tablespoon at a time.

Q: Any easy ingredient substitutions?
A: Swap feta for goat cheese, use baby kale instead of spinach, or any short pasta you have on hand.

Q: Can I double or halve the recipe?
A: Absolutely — scale up for guests or halve for two. Use a larger skillet when doubling.

Q: What cookware is best for this recipe?
A: A large, heavy skillet (10–12 inches) gives the best surface area for blistering tomatoes and tossing pasta evenly.

Q: Can I make it dairy-free or meat-free?
A: Meat-free: already vegetarian. Dairy-free: replace feta with toasted nuts, nutritional yeast, or a creamy nut-based cheese.

Q: What sides go well with it?
A: Light salads, crusty bread, roasted veggies, or a simple soup. For a sweet finish, try serving with classic banana bread muffins.

Conclusion

Thanks for cooking along — Dinner in Paris is intentionally simple, soulful, and quick enough for busy evenings. I hope this recipe becomes a new family favorite in your weeknight rotation. If you try it, please leave a comment, rate the recipe, or share a photo on social media — I love seeing your versions!

👉 #fblifestyle