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Creamy Lemon Feta Pasta Recipe

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3.8 from 11 reviews

This creamy lemon feta pasta combines tender linguine with vibrant asparagus and a luscious lemon-infused feta sauce. The dish features a rich, buttery cream sauce thickened with flour and accented by fresh parsley, making for a refreshing yet indulgent meal that’s perfect for a quick weeknight dinner or a special occasion.

  • Total Time: 25 minutes
  • Yield: 4 servings

Ingredients

Feta Sauce

  • Zest and juice of 1 lemon
  • 1/4 cup extra virgin olive oil
  • 1 cup crumbled feta cheese (preferably Saputo)
  • Salt and pepper, to taste

Asparagus and Garlic

  • 6 oz asparagus (about 12 spears, woody ends removed and cut into 1½ inch pieces)
  • 4 cloves garlic, minced
  • 1 tbsp extra virgin olive oil
  • Salt and pepper, to taste

Cream Sauce

  • 3 tbsp butter
  • 2 cups heavy cream
  • 1 tbsp flour
  • 2 tbsp water
  • 1/2 cup chopped parsley
  • Salt and pepper, to taste

Pasta

  • 400 g cooked linguine pasta

Instructions

  1. 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 before draining the pasta. Set the pasta aside.
  2. Prepare the Feta Sauce: In a bowl, whisk together the lemon zest, lemon juice, and olive oil until well combined. Add the crumbled feta cheese and a pinch of black pepper, then whisk until the sauce becomes creamy and mostly uniform in texture. Set aside.
  3. Cook the Asparagus: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the minced garlic and sauté until fragrant, approximately 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.
  4. Make the Hot Pasta Sauce: In the same skillet, melt the butter over medium heat. Add the heavy cream and bring it to a gentle simmer. In a small cup, whisk together the flour and water until smooth, then stir this mixture into the simmering cream. Cook while stirring frequently until the sauce thickens, about 10 minutes. Stir in the chopped parsley, salt, and pepper to taste.
  5. Combine and Serve: Add the cooked linguine pasta to the hot cream sauce and toss to coat evenly. Remove from heat and pour over the lemon feta sauce, mixing thoroughly. Gently fold in the cooked asparagus to combine all components.
  6. Enjoy: Serve the creamy lemon feta pasta immediately, garnished with additional fresh parsley if desired.

Notes

  • Reserve pasta water to adjust sauce consistency if needed.
  • Use Saputo brand feta for best flavor and texture, or another high-quality feta cheese.
  • Do not overcook asparagus to retain a crisp-tender texture.
  • The flour-water mixture acts as a slurry to thicken the cream sauce smoothly.
  • Serve immediately for best taste and texture as the sauce may thicken upon standing.
  • Author: Monica
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Mediterranean
  • Diet: Vegetarian

Find it online: https://monicarecipes.com/creamy-lemon-feta-pasta-recipe/