Creamy Lemon Feta Pasta

Why You’ll Love This Recipe

This recipe brings together some of the best ingredients: the creaminess of feta, the freshness of lemon, and the satisfying crunch of asparagus. It’s quick and easy to make, yet feels indulgent. The lemon zest gives the pasta a refreshing pop of flavor, while the rich feta sauce adds a luxurious touch. The addition of asparagus brings a savory vegetable element that enhances the overall taste. Plus, it’s versatile and can be made to suit different tastes and dietary preferences.

Ingredients

For the Asparagus:

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

For the Feta Sauce:

• Zest and juice of 1 lemon
• ¼ cup extra virgin olive oil
• 1 cup feta cheese, crumbled (preferably Saputo)
• Salt and pepper to taste

For the Pasta Sauce:

• 3 tablespoon butter
• 2 cups heavy cream
• 1 tablespoon flour
• 2 tablespoon water
• ½ cup chopped parsley
• Salt and pepper to taste
• 400 g cooked linguine pasta

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the asparagus: Heat olive oil in a large skillet over medium heat. Add garlic and cook until fragrant, about 1 minute. Add the asparagus pieces and cook for about 5-7 minutes, or until tender and slightly caramelized. Season with salt and pepper, then set aside.
2. Make the feta sauce: In a medium bowl, whisk together the lemon zest, lemon juice, olive oil, and crumbled feta. Season with salt and pepper to taste, then set aside.
3. Prepare the pasta sauce: In a large skillet, melt butter over medium heat. Add the flour and cook for about 1 minute to form a roux. Gradually whisk in the heavy cream, ensuring no lumps form. Add water and stir until the sauce thickens, about 4-5 minutes. Season with salt and pepper.
4. Combine the pasta and sauce: Add the cooked linguine to the skillet with the pasta sauce, tossing to coat the pasta in the creamy mixture. Gently fold in the feta sauce and the cooked asparagus, ensuring everything is evenly combined.
5. Finish and serve: Remove the skillet from heat and stir in the chopped parsley. Adjust seasoning with salt and pepper as needed. Serve immediately and enjoy!

Servings and Timing

• Servings: 4
• Preparation Time: 10 minutes
• Cooking Time: 20 minutes
• Total Time: 30 minutes

Variations

• Vegetarian: This recipe is already vegetarian, but you can make it even lighter by substituting the heavy cream with a plant-based alternative, such as coconut cream or cashew cream.
• Gluten-free: Use gluten-free pasta instead of regular linguine for a gluten-free version of this dish.
• Additional vegetables: You can add other vegetables like spinach, peas, or sun-dried tomatoes to make the dish even more vibrant and nutritious.
• Protein: Add grilled chicken, shrimp, or roasted chickpeas for a protein-packed version of this pasta.

Storage/Reheating

• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheating: To reheat, place the pasta in a skillet over low heat, adding a splash of water or cream to help loosen the sauce. Stir occasionally until heated through.

FAQs

1. Can I use a different type of pasta for this recipe?

Yes, you can substitute linguine with any pasta of your choice, such as spaghetti, fettuccine, or penne.

2. Is there a dairy-free version of this recipe?

To make this recipe dairy-free, you can use dairy-free feta cheese and substitute the heavy cream with coconut cream or another non-dairy cream alternative.

3. Can I use frozen asparagus instead of fresh?

Fresh asparagus is recommended for the best texture and flavor, but if you have frozen asparagus, you can use it as a substitute. Just make sure to thaw and drain it properly before cooking.

4. Can I make this pasta ahead of time?

This pasta is best served fresh, but you can prepare the sauces in advance and store them separately in the refrigerator. When ready to serve, simply reheat and combine with freshly cooked pasta.

5. Can I use store-bought feta cheese?

Yes, you can use store-bought feta cheese, but for the best flavor and texture, try to use a high-quality, preferably block-style feta cheese.

6. Can I add other herbs to this recipe?

Yes, feel free to experiment with other herbs such as basil, thyme, or oregano to add a different flavor profile to the dish.

7. How can I make this recipe spicier?

Add some red pepper flakes or a pinch of cayenne pepper to the sauce for a spicy kick.

8. How long will leftovers last in the fridge?

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

9. Can I freeze this creamy pasta dish?

It’s not recommended to freeze this dish, as the creamy sauce may separate when thawed. It’s best enjoyed fresh.

10. Can I make this pasta sauce without flour?

Yes, you can omit the flour and use cornstarch or arrowroot powder as a thickener, or simply skip the thickening step if you prefer a thinner sauce.

Conclusion

This creamy lemon feta pasta is a vibrant and flavorful dish that will quickly become a favorite in your recipe collection. With its balance of creamy, tangy, and savory elements, it’s a versatile and satisfying meal that’s perfect for any occasion. Whether you’re cooking for family, friends, or just yourself, this dish is sure to bring a smile to your face.

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