Creamy Lemon Feta Pasta (Print Version)
Tangy lemon and creamy feta combine with linguine and asparagus for a comforting, flavorful meal.
# What You'll Need:
→ Vegetables
01 -
4 cloves garlic, minced
02 -
300 grams asparagus, woody ends removed and cut into 1-inch pieces
03 -
2 tablespoons extra virgin olive oil, divided
04 -
Zest and juice of 1 lemon
05 -
2 tablespoons chopped fresh parsley
→ Dairy
06 -
150 grams crumbled feta cheese (preferably Saputo)
07 -
2 tablespoons unsalted butter
08 -
1 cup heavy cream
→ Pantry
09 -
1 tablespoon all-purpose flour
10 -
Salt, to taste
11 -
Freshly ground black pepper, to taste
12 -
225 grams linguine pasta
# Steps to Follow:
01 -
In a small bowl, whisk together lemon zest, lemon juice, and 1 tablespoon olive oil until combined. Add crumbled feta and a pinch of black pepper. Whisk until creamy and mostly uniform. Set aside.
02 -
Boil linguine in salted water according to package instructions until just shy of al dente. Drain and set aside.
03 -
Heat remaining 1 tablespoon olive oil in a large skillet over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Add asparagus pieces, season with salt and pepper, and cook until tender-crisp, approximately 5-7 minutes. Remove asparagus from skillet 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 together flour and 2 tablespoons water until smooth and gradually stir into simmering cream. Cook, stirring frequently, until thickened, about 10 minutes. Remove from heat and stir in chopped parsley, salt, and pepper.
05 -
Add cooked linguine to the hot cream sauce and toss to coat evenly.
06 -
Remove from heat, pour lemon feta mixture over pasta, and mix thoroughly. Gently fold in the sautéed asparagus.
07 -
Plate immediately and garnish with additional crumbled feta if desired.
# Additional Notes:
01 -
Use high-quality feta cheese for optimal flavor and ensure pasta is cooked al dente for best texture.
02 -
Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat gently with a splash of cream or water.