Description
A luscious and tangy Creamy Lemon Feta Pasta featuring tender asparagus and a rich, velvety sauce made from feta cheese, lemon zest, and heavy cream. This 25-minute meal combines bright citrus flavors with savory garlic and parsley, served over perfectly cooked linguine for a satisfying vegetarian dinner.
Ingredients
Scale
Pasta and Vegetables
- 4 cloves garlic, minced
- 6 oz asparagus, woody ends removed and cut into 1½ inch pieces
- 400 g cooked linguine pasta
Sauce and Seasoning
- 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
Instructions
- Cook Linguine: Bring a large pot of salted water to a boil. Cook the linguine just shy of al dente according to package instructions. Reserve 1/2 cup of the pasta water, then drain and set the pasta aside.
- Prepare Lemon Feta Mixture: In a bowl, whisk together lemon zest, lemon juice, and 1/4 cup olive oil. Add crumbled feta and black pepper, whisking until the mixture is creamy and mostly smooth. Set aside.
- Sauté Garlic and Asparagus: Heat 1 tablespoon olive oil in a large skillet over medium heat. Add minced garlic and sauté for about 1 minute until fragrant. Add asparagus pieces, season with salt and pepper, and cook for 5 to 7 minutes until tender-crisp. Remove from skillet and set aside.
- Simmer Cream: In the same skillet, melt butter over medium heat. Pour in heavy cream and bring to a gentle simmer.
- Thicken Sauce: Whisk together flour and water until smooth. Stir this mixture into the cream and cook, stirring frequently, for 8 to 10 minutes until thickened.
- Add Parsley and Seasoning: Stir in chopped parsley. Season with salt and pepper to taste.
- Toss Pasta in Sauce: Add cooked pasta into the skillet with the cream sauce. Toss to coat the pasta evenly. Remove from heat and gently stir in the lemon feta mixture until well combined.
- Combine Asparagus and Serve: Fold the cooked asparagus into the pasta. If needed, add a splash of the reserved pasta water to loosen the sauce. Serve immediately, garnished with additional parsley if desired.
Notes
- Reserve pasta water to adjust the sauce consistency if it becomes too thick.
- Use fresh lemon zest and juice for the brightest flavor.
- For a lighter version, substitute heavy cream with half-and-half or a mixture of milk and cream.
- To make gluten-free, substitute linguine for gluten-free pasta and use gluten-free flour in the sauce thickening step.
- This dish is best served immediately to enjoy the creamy texture and fresh flavors.
