Why Make This Recipe
Creamy Lemon Feta Pasta is a delightful dish that brings together the rich flavors of feta cheese, the brightness of lemon, and the freshness of asparagus. It’s easy to prepare and perfect for a weeknight dinner or a special occasion. This recipe is not only delicious but also a refreshing twist on traditional pasta dishes. By using simple ingredients, you can create a meal that is both comforting and flavorful.
How to Make Creamy Lemon Feta Pasta
Ingredients:
- 4 cloves garlic (minced)
- 6 oz. asparagus (about 12 spears, woody ends removed and cut into 1½ inch pieces)
- 1 tbsp extra virgin olive oil
- Salt and pepper (to taste)
- Zest and juice of 1 lemon
- 1/4 cup extra virgin olive oil
- 1 cup feta cheese (crumbled, preferably Saputo)
- 3 tbsp butter
- 2 cups heavy cream
- 1 tbsp flour
- 2 tbsp water
- 1/2 cup chopped parsley
- 400 g cooked linguine pasta
Directions:
- Cook the Pasta: Boil the linguine in salted water according to package instructions until just shy of al dente. Reserve ½ cup of pasta water, then drain the pasta and set aside.
- Prepare the Feta Sauce: In a bowl, whisk together the lemon zest, lemon juice, and olive oil until well combined. Add the crumbled feta and a pinch of black pepper, whisking until the sauce is creamy and mostly uniform in texture. Set aside.
- Cook the Asparagus: In a large skillet over medium heat, heat 1 tablespoon of olive oil. Add the minced garlic and sauté until fragrant, about 1 minute. Add the asparagus pieces, season with salt and pepper, and cook until tender-crisp, about 5-7 minutes. Remove the asparagus from the skillet and set aside.
- Make the Hot Pasta Sauce: In the same skillet, melt the butter over medium heat. Add the heavy cream and bring to a gentle simmer. In a small cup, whisk together the flour and water until smooth, then stir this mixture into the simmering cream. Continue to cook, stirring frequently, until the sauce thickens, about 10 minutes. Stir in the chopped parsley, salt, and pepper.
- Combine and Serve: Add the cooked pasta to the hot pasta sauce, tossing to coat evenly. Remove from heat and pour over the lemon feta sauce, mixing well. Gently fold in the cooked asparagus.
- Enjoy: Serve immediately, garnished with additional parsley if desired.
How to Serve Creamy Lemon Feta Pasta
Creamy Lemon Feta Pasta is best served warm. You can plate it individually or serve it in a large bowl for a family-style meal. Consider adding a sprinkle of extra feta or fresh herbs on top for added flavor. A side salad or some crusty bread pairs nicely with this dish, making for a complete meal.
How to Store Creamy Lemon Feta Pasta
Leftover Creamy Lemon Feta Pasta can be stored in an airtight container in the refrigerator for up to three days. To reheat, warm it gently on the stovetop, adding a splash of reserved pasta water or cream to loosen the sauce as needed.
Tips to Make Creamy Lemon Feta Pasta
- For a lighter version, you can replace heavy cream with half-and-half or milk.
- If you like a little heat, add some red pepper flakes when cooking the garlic.
- Feel free to substitute asparagus with other vegetables like spinach, peas, or zucchini.
Variation
You can easily customize this recipe by adding your favorite protein. Grilled chicken, shrimp, or even crispy bacon can enhance the dish and make it more filling.
FAQs
Can I use a different type of pasta?
Yes! You can use any pasta shape you like, such as penne or spaghetti, depending on your preference.
Is this recipe vegetarian?
Yes, Creamy Lemon Feta Pasta is vegetarian since it contains no meat.
Can I make the sauce ahead of time?
Yes, you can prepare the lemon feta sauce in advance. Just reheat it gently before combining it with the pasta.
Creamy Lemon Feta Pasta Recipe
Equipment
- large pot
- large pan
Ingredients
Main Ingredients
- 350 g pasta
- 200 g feta cheese crumbled
- 250 ml heavy cream
- 1 lemon juiced and zested
- 2 cloves garlic minced
- 2 tbsp olive oil
- 100 g spinach
- salt to taste
- black pepper to taste
Instructions
Preparation
- Cook the pasta according to package directions, reserving 1 cup of pasta water before draining.
- While pasta cooks, heat olive oil in a large pan over medium heat and sauté minced garlic until fragrant.
- Add heavy cream, lemon juice, and lemon zest to the pan, stirring until warmed through.
- Stir in crumbled feta cheese until slightly melted and a creamy sauce forms.
- Add cooked pasta, spinach, salt, and pepper to the pan, tossing to combine.
- If the sauce is too thick, add some reserved pasta water until desired consistency is reached before serving.