Creamy Lemon Feta Pasta (Print View)
Lemon zest, feta, and asparagus create a creamy, tangy pasta tossed in a velvety sauce—ideal for fresh weeknight meals.
# What You'll Need:
→ Asparagus Preparation
01 -
4 cloves garlic, minced
02 -
170 grams asparagus (about 12 spears), woody ends removed, cut into 4 cm pieces
03 -
15 millilitres extra virgin olive oil
04 -
Salt, to taste
05 -
Black pepper, to taste
→ Feta Sauce
06 -
Zest of 1 lemon
07 -
Juice of 1 lemon
08 -
60 millilitres extra virgin olive oil
09 -
150 grams feta cheese, crumbled
10 -
Black pepper, to taste
11 -
Salt, to taste
→ Pasta Sauce
12 -
40 grams butter
13 -
480 millilitres heavy cream
14 -
8 grams plain flour
15 -
30 millilitres water
16 -
20 grams flat-leaf parsley, chopped
17 -
Salt, to taste
18 -
Black pepper, to taste
→ Pasta
19 -
400 grams linguine, cooked
# Directions:
01 -
Boil linguine in generously salted water until just shy of al dente. Reserve 120 millilitres of pasta water, drain, and set aside.
02 -
In a mixing bowl, combine lemon zest, lemon juice, and extra virgin olive oil. Whisk until blended, then fold in crumbled feta and a pinch of black pepper. Mix until creamy and set aside.
03 -
Heat 15 millilitres olive oil in a large skillet over medium heat. Sauté minced garlic for 1 minute until fragrant. Add asparagus, season with salt and pepper, and cook for 5–7 minutes until tender-crisp. Remove asparagus from skillet and reserve.
04 -
In the same skillet, melt butter over medium heat. Pour in heavy cream and bring to a gentle simmer. In a small cup, whisk flour with water until smooth. Add mixture to simmering cream, stirring consistently until sauce thickens, approximately 10 minutes. Stir in chopped parsley, salt, and pepper.
05 -
Add cooked linguine to the cream sauce in the skillet. Toss to coat evenly. Remove from heat and stir in the lemon feta sauce until well incorporated. Fold in the cooked asparagus gently.
06 -
Serve immediately, garnished with additional chopped parsley if desired.
# Notes:
01 -
For optimum texture, do not overcook the asparagus; keep it bright and crisp-tender.