Lemon Feta Pasta (Printable Recipe)

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

# Ingredients You'll Need:

→ For the Asparagus

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

→ For the Feta Sauce

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

→ For the Pasta Sauce and Assembly

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

# Steps to Follow:

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.
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.
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.
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.
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.
06 - Serve immediately, garnished with additional chopped parsley if desired.

# Extra Tips:

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

Go Back