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Irresistible Lemon Feta Pasta

Section: Satisfying Main Dishes for Every Occasion

Grab a forkful of silky lemon feta pasta. Every strand of linguine hugs a tangy sauce packed with fresh lemon and nuggets of feta. Garlic warmth and bites of cooked asparagus layer in flavor while a splash of cream makes it all shiny and rich. The mix of sharp citrus, punchy cheese, and crisp greens is easygoing and bold. Sprinkle that parsley and you’ve got a fast meal with plenty of pep—ready in less than thirty minutes, no fancy skills needed.

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Published By Ioana
Updated on Tue, 27 May 2025 00:32:42 GMT
Pasta swirled with creamy lemon and feta sauce. Bookmark
Pasta swirled with creamy lemon and feta sauce. | ioanacooks.com

Whenever I’m hungry for a cozy plate of pasta but don’t want a ton of work, I whip up this dreamy Lemon Feta Linguine. You get simple goodness—soft linguine, creamy sauce, bold lemon, salty feta, plus crisp asparagus. Fast, cheerful, and it tastes just like something you’d treat yourself to out at your favorite little bistro.

I first threw this together on a Tuesday night when the fridge was nearly empty and I was in the mood for something fresh. Now it’s a regular hit at my place—family keeps asking for it!

Irresistible Ingredients

  • Linguine pasta: pasta with a great sturdy shape that picks up sauce perfectly Try the bronze-cut type if you can for more hold — just cook till a touch firm
  • Flour plus water: this quick mix gives the sauce that rich thickness Use any all-purpose flour you’ve got
  • Heavy cream: what makes the sauce super silky Go for fresh cream if possible
  • Butter: adds a buttery softness and extra shine Make sure it’s the real deal, not margarine
  • Parsley: toss in fresh flat leaf parsley just before serving for a cool, herby bite
  • Feta cheese: your tangy main star here Creamy types blend best Any good feta you like works — Saputo is my top pick
  • Lemon zest and juice: this gives the big citrus punch Choose lemons that smell zippy and are smooth-skinned
  • Extra virgin olive oil: brings out deeper flavor and helps everything cook up golden
  • Asparagus: snap spears up bright and green, always go for ones with tight ends Chop into small pieces before cooking
  • Garlic: toss in firm, fresh cloves to wake everything up
  • Salt and pepper: a bit each time you add something keeps flavors balanced all the way

Simple How-To Steps

Toss It All Together and Dig In:
Slide the drained pasta right into the skillet with all that sauce. Stir everything, so every strand is coated and creamy. Take it off the heat, pour on the lemon feta mixture, and mix until everything’s lush and smooth. Gently add the asparagus last so the pieces don’t fall apart.
Stir Up the Hot Sauce:
Don’t dirty an extra pan—use the one from before. Put the butter in and melt it, then pour in your cream. Bring to a soft bubble, not a wild boil. In a mug, blend flour and water till it’s one even mix. Stir this in and keep things moving over low heat till it goes thick and glossy, about ten minutes. Sprinkle in parsley and give it a taste for seasoning.
Sauté Asparagus Next:
Add some olive oil to the hot pan, toss in minced garlic, stir till it smells awesome, then drop in chopped asparagus. Season and cook till green and crisp-tender (about five to seven minutes), so it keeps a bit of snap.
Mix Up the Lemon Feta Blend:
Grab a medium bowl. Whisk lemon zest and juice with olive oil until it thickens. Toss in your feta and black pepper. Stir until creamy and smooth so it wakes up every bite with zesty flavor.
Start With the Linguine:
Fill your pot with salted water and cook the pasta, stirring once so it doesn’t stick. Stop while it’s still a little firm—helps soak up sauce later. Before draining, dip out a mugful of pasta water for the sauce.
Une casserole de penne avec des légumes et des fromages. Bookmark
Une casserole de penne avec des légumes et des fromages. | ioanacooks.com

I’m obsessed with what feta does here. It’s salty, tangy, and perfect with citrus and cream—total comfort food. Serving it to my mom is always a treat… nobody can resist seconds, including me!

Leftover Storage

Spoon your leftovers into a container with a tight lid. Pop it in the fridge and eat within three days. When it’s time to reheat, use a stove on low with a splash of cream or leftover pasta water. Skip long microwaving since it can dry out or split the sauce.

Swap Ideas

No asparagus in the kitchen? Use broccoli chunks or snap peas. If the cream is missing, half-and-half with a dab of extra butter gets it rich. Pasta shape isn’t fussy—penne or spaghetti both do the trick. Gluten-free pasta does fine too.

Serving Up

Honestly, this dish fills me right up, but tossing together a crisp green salad on the side is great too. Grilled shrimp or chicken on top makes it heartier. Sometimes, I even layer the sauce into a baked veggie dish or pasta casserole.

Une recette de pâtes à la crème d'orange et fromage feta. Bookmark
Une recette de pâtes à la crème d'orange et fromage feta. | ioanacooks.com

Easy Origins and Background

This comfort bowl borrows from all over the Mediterranean—think fresh Greek feta, Italian-style pasta, and lemony, veggie-loaded sauces. Combining them makes it feel friendly and modern, but with roots in tradition.

Frequently Asked Questions About Recipes

→ Can I substitute another pasta for linguine?

Sure thing—grab penne, spaghetti, or fettuccine. Go with what you’ve got or what you’re craving.

→ Is there a way to make this dish lighter?

Yup! Swap heavy cream for whole milk or half-and-half. It won’t be quite as creamy but still tastes great.

→ How do I keep the feta sauce smooth and creamy?

Stir olive oil, lemon, and feta together really well. Dump it over warm pasta and toss gently so it stays silky.

→ What vegetables work well besides asparagus?

Try tossing in peas, spinach, or fresh broccoli. They blend in perfectly and give you more greens.

→ Can I prepare the sauce ahead?

Yep—just mix up the lemon-feta sauce and pop it in the fridge. Warm it gently and stir before adding to your noodles.

Lemon Feta Pasta

Zingy lemon and feta coat soft linguine and sharp asparagus for a cozy, uplifting meal any day.

Time Needed to Prep
5 minutes
Cooking Duration
20 minutes
Overall Time
25 minutes
Published By: Ioana

Category of Recipe: Main Dishes

Preparation Difficulty: Easy to Make

Type of Cuisine: Mediterranean

Number of Portions: 4 How Many It Serves (Serves 4)

Dietary Preferences: Made for Vegetarians

Ingredients You'll Need

→ For the Asparagus

Ingredient 01 4 cloves garlic, minced
Ingredient 02 170 g asparagus (about 12 spears), woody ends removed and cut into 4 cm pieces
Ingredient 03 15 ml extra virgin olive oil
Ingredient 04 Salt and freshly ground black pepper, to taste

→ For the Feta Sauce

Ingredient 05 Zest of 1 lemon
Ingredient 06 Juice of 1 lemon
Ingredient 07 60 ml extra virgin olive oil
Ingredient 08 150 g feta cheese, crumbled
Ingredient 09 Freshly ground black pepper, to taste

→ For the Pasta Sauce and Assembly

Ingredient 10 45 g unsalted butter
Ingredient 11 480 ml heavy cream
Ingredient 12 8 g all-purpose flour
Ingredient 13 30 ml water
Ingredient 14 20 g flat-leaf parsley, chopped
Ingredient 15 Salt and freshly ground black pepper, to taste
Ingredient 16 400 g linguine, cooked

Steps to Follow

Step 01

Cook linguine in a large pot of salted boiling water until just shy of al dente. Reserve 120 ml of pasta water, then drain and set aside.

Step 02

In a medium bowl, whisk together lemon zest, lemon juice, and olive oil until combined. Add crumbled feta and black pepper, whisking until mostly smooth and creamy. Set aside.

Step 03

Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Add asparagus pieces, season with salt and pepper, and cook for 5–7 minutes until tender-crisp. Remove and set aside.

Step 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 and water together until smooth. Stir flour slurry into simmering cream and cook, stirring often, for about 10 minutes or until the sauce thickens. Stir in chopped parsley, salt, and pepper.

Step 05

Add cooked linguine to the cream sauce, tossing to coat pasta evenly. Remove skillet from heat and combine with the prepared lemon feta sauce, mixing until well distributed. Fold in the cooked asparagus.

Step 06

Serve immediately, garnished with additional chopped parsley if desired.

Extra Tips

  1. Reserve some pasta water to adjust sauce consistency if needed.
  2. Use high-quality feta for a tangy, creamy flavour profile.

Tools You'll Need

  • Large pot
  • Large skillet
  • Mixing bowls
  • Whisk
  • Measuring cups and spoons

Allergen Information

Carefully check food labels for allergens and consult an expert if you're uncertain.
  • Contains milk (feta cheese, butter, heavy cream)
  • Contains gluten (linguine, all-purpose flour)

Nutritional Information (Per Serving)

Remember, these values are for guidance only and shouldn't replace advice from a professional.
  • Calories Per Serving: 690
  • Total Fat: 38 grams
  • Carbohydrate Amount: 61 grams
  • Protein Amount: 18 grams