I love making this Creamy Lemon Feta Pasta when I want something bright, comforting, and a little elegant without spending hours in the kitchen. The tender asparagus, silky cream sauce, and zesty whipped lemon feta come together beautifully for a dish that feels special yet comes together quickly.
Why You’ll Love This Recipe
I love how this recipe balances richness and freshness in every bite. The cream sauce feels indulgent, while the lemon zest and juice add a vibrant lift that keeps the dish from feeling too heavy.
I also appreciate how quickly it comes together. In just about 25 minutes, I can have a restaurant-worthy pasta on the table. The asparagus adds texture and color, and the whipped feta gives the whole dish a tangy, creamy finish that makes it stand out from traditional cream-based pastas.
This is one of those meals I turn to when I want something comforting but still fresh and seasonal.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
4 cloves garlic, minced
6 oz asparagus, woody ends removed and cut into 1½ inch pieces
1 tbsp extra virgin olive oil
Salt to taste
Black pepper to taste
Zest of 1 lemon
Juice of 1 lemon
1/4 cup extra virgin olive oil
1 cup feta cheese, crumbled
3 tbsp butter
2 cups heavy cream
1 tbsp flour
2 tbsp water
1/2 cup chopped parsley
400 g cooked linguine pasta
Directions
I bring a large pot of salted water to a boil and cook the linguine according to the package instructions until just shy of al dente. I reserve ½ cup of pasta water, then drain the pasta and set it aside.
In a bowl, I whisk together the lemon zest, lemon juice, and 1/4 cup olive oil until combined. Next I add the crumbled feta and black pepper, whisking until the mixture becomes creamy and mostly smooth. I set this aside.
I heat 1 tablespoon olive oil in a large skillet over medium heat. Then I add the minced garlic and sauté for about 1 minute until fragrant. Then I add the asparagus, season with salt and pepper, and cook for 5–7 minutes until tender-crisp. I remove the asparagus from the skillet and set it aside.
In the same skillet, I melt the butter over medium heat. I pour in the heavy cream and bring it to a gentle simmer. In a small cup, I whisk together the flour and water until smooth, then stir it into the cream. I cook the sauce, stirring frequently, for about 8–10 minutes until it thickens. Next I stir in the chopped parsley and season with salt and pepper.
I add the cooked pasta to the hot cream sauce and toss to coat evenly. Then I remove the skillet from the heat and pour in the lemon feta mixture, stirring gently until well combined. I fold in the cooked asparagus and add a splash of reserved pasta water if I need to loosen the sauce.
I serve it immediately, garnished with additional parsley if I like.
Servings and timing
Servings: 4 servings
Prep Time: 5 minutes
Cooking Time: 20 minutes
Total Time: 25 minutes
Calories: Approximately 650 kcal per serving
Variations
I sometimes add grilled chicken or sautéed shrimp when I want to make the dish more protein-rich.
If I want a lighter version, I substitute half-and-half for part of the heavy cream and slightly reduce the butter.
For extra vegetables, I like adding spinach, peas, or zucchini.
When I crave a little heat, I sprinkle in red pepper flakes while the sauce simmers.
I also enjoy swapping linguine for fettuccine or penne depending on what I have on hand.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days.
When reheating, I warm the pasta gently on the stovetop over low heat. I usually add a splash of milk, cream, or water to loosen the sauce as it tends to thicken in the fridge. I stir frequently to keep the sauce smooth and creamy.
If I use a microwave, I heat it in short intervals, stirring in between to ensure even warming.
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FAQs
Can I make this pasta ahead of time?
I find it tastes best freshly made, but I can prepare the lemon feta mixture and trim the asparagus ahead of time to save a few minutes during cooking.
Can I use a different type of pasta?
I often substitute linguine with fettuccine, spaghetti, or even penne. I just make sure to cook it until just shy of al dente.
What can I use instead of feta cheese?
If I want a milder flavor, I sometimes use goat cheese. Ricotta can also work, though it creates a softer and less tangy finish.
How do I prevent the sauce from becoming too thick?
I always reserve some pasta water and add a splash as needed. This helps me loosen the sauce while keeping it silky.
Can I make this recipe vegetarian?
This recipe is already vegetarian as written. I just make sure to use vegetarian-friendly cheese if needed.
Conclusion
I enjoy how this Creamy Lemon Feta Pasta brings together rich creaminess and bright citrus in one comforting bowl. It feels elegant enough for guests but simple enough for a weeknight dinner. Whenever I want a quick meal that tastes fresh, indulgent, and satisfying, this is one of my favorite pasta dishes to make.
📖 Recipe:
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Creamy Lemon Feta Pasta
- Total Time: 25 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
This Creamy Lemon Feta Pasta combines tender asparagus, a silky cream sauce, and whipped lemon feta for a bright yet comforting dish. It is elegant enough for guests but quick enough for a weeknight dinner.
Ingredients
4 cloves garlic, minced
6 oz asparagus, woody ends removed and cut into 1½ inch pieces
1 tbsp extra virgin olive oil
Salt to taste
Black pepper to taste
Zest of 1 lemon
Juice of 1 lemon
1/4 cup extra virgin olive oil
1 cup feta cheese, crumbled
3 tbsp butter
2 cups heavy cream
1 tbsp flour
2 tbsp water
1/2 cup chopped parsley
400 g cooked linguine pasta
Instructions
- Bring a large pot of salted water to a boil and cook the linguine until just shy of al dente according to package instructions. Reserve 1/2 cup of pasta water, then drain and set aside.
- In a bowl, whisk together the lemon zest, lemon juice, and 1/4 cup olive oil. Add the crumbled feta and black pepper, whisking until creamy and mostly smooth. Set aside.
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Add the asparagus, season with salt and pepper, and cook for 5 to 7 minutes until tender-crisp. Remove from the skillet and set aside.
- In the same skillet, melt the butter over medium heat. Pour in the heavy cream and bring to a gentle simmer.
- In a small cup, whisk together the flour and water until smooth. Stir into the cream and cook, stirring frequently, for 8 to 10 minutes until thickened.
- Stir in the chopped parsley and season with salt and pepper to taste.
- Add the cooked pasta to the sauce and toss to coat evenly. Remove from heat and gently stir in the lemon feta mixture until combined.
- Fold in the cooked asparagus. Add a splash of reserved pasta water if needed to loosen the sauce. Serve immediately, garnished with additional parsley if desired.
Notes
Add grilled chicken or sautéed shrimp for extra protein.
Substitute part of the heavy cream with half-and-half and reduce butter slightly for a lighter version.
Spinach, peas, or zucchini make great vegetable additions.
Sprinkle red pepper flakes into the sauce for added heat.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently on the stovetop with a splash of milk, cream, or water to loosen the sauce.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 650 kcal
- Sugar: 6 g
- Sodium: 780 mg
- Fat: 45 g
- Saturated Fat: 24 g
- Unsaturated Fat: 18 g
- Trans Fat: 0.5 g
- Carbohydrates: 52 g
- Fiber: 3 g
- Protein: 16 g
- Cholesterol: 120 mg
