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
