Creamy Lemon Feta Pasta

Creamy Lemon Feta Pasta is a perfect weeknight comfort meal that brings bright citrus notes and the tanginess of feta together in a dreamy sauce. It’s easy to prepare, full of fresh flavors, and uses simple ingredients you probably already have. This dish quickly became a favorite in my home because it feels indulgent yet fresh, and the addition of crispy asparagus adds just the right texture contrast. Whenever I make it, the whole family gathers around the table eagerly, and leftovers vanish within a day.

I first discovered this recipe when I was looking for something lighter but still creamy and rich. The bright lemon and salty feta combination was unexpected and immediately a hit with everyone.

Ingredients

• Garlic: to add aromatic depth and warmth fresh bulbs are best for pungency and flavor
• Asparagus: with woody ends removed and cut into bitesize pieces provides a tender crunch and fresh green notes choose firm, bright stalks
• Extra virgin olive oil: brings fruitiness and richness coldpressed varieties elevate the dish
• Lemon zest and juice: for vibrant acidity and brightness choose unwaxed lemons for zesting ease
• Feta cheese: preferably Saputo crumbled to melt slightly and create a tangy creaminess look for a block to crumble yourself for better texture
• Butter: to add richness and help the sauce coat the pasta
• Heavy cream: for a silky luscious sauce pick fresh fullfat cream for best results
• Flour: to thicken the sauce allpurpose is fine sifted to avoid lumps
• Parsley: chopped fresh for herbaceous brightness and color contrast
• Salt and pepper: to taste enhancing the natural flavors of the dish
• Linguine pasta: as the base offering a slightly wider noodle that holds the sauce well choose high quality semolina based pasta for al dente texture

Instructions

Sauté the Aromatics:

In a large skillet over medium heat warm one tablespoon of extra virgin olive oil. Add minced garlic and cook gently for about one minute or until fragrant but not browned. This builds a flavorful foundation for the vegetables and sauce.

Cook the Asparagus:

Add the prepared asparagus pieces to the skillet seasoning lightly with salt and pepper. Cook for five to seven minutes until tendercrisp stirring occasionally. Remove the asparagus and set aside to keep its texture.

Prepare the Lemon Feta Mixture:

In a small bowl whisk together the lemon zest lemon juice and two tablespoons of olive oil until well blended. Add crumbled feta cheese and a pinch of fresh black pepper. Continue whisking until the mixture becomes creamy and mostly uniform in texture. Set this aside as it will bring bright creaminess when combined later.

Make the Creamy Pasta Sauce:

Return to the skillet and melt butter over medium heat. Pour in heavy cream and bring slowly to a gentle simmer. Meanwhile in a small cup mix flour with a little water until smooth to create a slurry. Stir this into the simmering cream gently and cook stirring frequently until the sauce thickens to coat the back of a spoon about ten minutes. Stir in chopped parsley salt and pepper for seasoning.

Cook the Pasta:

In the meantime boil linguine in salted water according to package instructions but stop cooking just before it becomes al dente to prevent overcooking during mixing. Drain pasta and keep warm.

Combine and Serve:

Add the cooked linguine to the hot cream sauce in the skillet tossing well to coat all strands evenly. Remove from heat then pour over the lemon feta mixture stirring gently until the sauce is creamy and incorporates the brightness of the lemon. Fold the cooked asparagus back in carefully to avoid breaking the pieces. Serve immediately. For extra richness add more crumbled feta on top if you like.

Feta cheese is my favorite element here because of its creamy texture that melts into the sauce while still delivering that sharp, tangy taste. One sentimental moment I always remember is the first time I made this dish for a family gathering. The compliments poured in and some even asked for seconds revealing how well the fresh, bright flavors won everyone over.

Ingredient Substitutions

If you don’t have asparagus use green beans or broccoli for a similar fresh crunch. Goat cheese or ricotta are good alternatives for feta but will change the flavor profile slightly. Instead of heavy cream substitute with halfandhalf or coconut cream for a dairy free version. Cornstarch works as a thickening agent if you do not have flour mix it with cold water first to prevent lumps. Instead of linguine spaghetti or fettuccine work well just adjust cooking times accordingly.

Storage Tips

Store leftovers in a sealed container in the refrigerator and consume within three days. Reheat gently on the stove with a splash of cream or water to revive the texture. Avoid freezing as it can cause the cream sauce to separate resulting in an unpleasant texture.

Serving Suggestions

This pasta pairs beautifully with a crisp mixed green salad dressed simply with olive oil and lemon. Add toasted pine nuts or breadcrumbs on top for an extra crunchy texture and nutty flavor. A chilled glass of dry white wine such as Sauvignon Blanc complements the lemon and feta notes perfectly.

This creamy lemon feta pasta is quick to make and balances bright citrus with tangy cheese for a comforting yet fresh meal. Serve immediately for best texture and enjoy leftovers within a few days.

Common Questions About the Recipe

→ What kind of pasta works best for this dish?

Linguine is ideal for holding the creamy sauce, but spaghetti or fettuccine are great alternatives.

→ Can I substitute the asparagus?

Yes, green beans or broccoli work well and provide a similar texture and flavor profile.

→ How do I get a creamy feta sauce without it being grainy?

Whisk lemon juice, zest, olive oil, and crumbled feta thoroughly until smooth before folding it into the warm pasta.

→ What is the best way to cook the pasta for this dish?

Cook the pasta al dente to ensure it holds its texture and absorbs the sauce flavors nicely.

→ Can this dish be reheated without losing texture?

Reheat gently on the stove or microwave with a splash of water or cream to maintain the creamy consistency.