Creamy Lemon Feta Pasta Recipe

Looking for an easy comfort meal? This Creamy Lemon Feta Pasta is so tasty & easy to make! It’s become a staple in my home for easy weeknight meals!

If you love easy pasta recipes, you are going to absolutely love my Creamy Broccoli Pasta, Marry Me Chicken Pasta & Creamy Shrimp Linguine!

Ingredients

• Garlic
• Asparagus, woody ends removed and cut into pieces
• Extra virgin olive oil
• Lemon zest and juice
• Extra virgin olive oil
• Feta cheese, crumbled (preferably Saputo)
• Butter
• Heavy cream
• Flour
• Parsley, chopped
• Salt and pepper
• Linguine pasta

See recipe card for quantities.

Instructions

1. Step 1: Make the lemon feta mixture.

2. Step 2: Sauté asparagus & garlic.

3. Step 3: Make the pasta sauce.

4. Step 4: Add in the cooked pasta.

5. Step 5: Pour lemon feta mixture overtop.

6. Step 6: Mix & add back in the asparagus. Assemble and serve!

Cook the Pasta: Boil the linguine in salted water according to package instructions, until just shy of al dente. Drain the pasta and set aside.

Prepare the Feta Sauce: In a bowl, whisk together the lemon zest, lemon juice, and olive oil until well combined. Add the crumbled feta and a pinch of black pepper, whisking until the sauce is creamy and mostly uniform in texture. Set aside.

Cook the Asparagus: In a large skillet over medium heat, heat 1 tablespoon of olive oil. Add the minced garlic and sauté until fragrant, about 1 minute. Add the asparagus pieces, season with salt and pepper, and cook until tender-crisp, about 5-7 minutes. Remove the asparagus from the skillet and set aside.

Make the Hot Pasta Sauce: In the same skillet, melt the butter over medium heat. Add the heavy cream and bring to a gentle simmer. In a small cup, whisk together the flour and water until smooth, then stir this mixture into the simmering cream. Continue to cook, stirring frequently, until the sauce thickens, about 10 minutes. Stir in the chopped parsley, salt, and pepper.

Combine and Serve: Add the cooked pasta to the hot pasta sauce, tossing to coat evenly. Remove from heat and pour over the lemon feta sauce, mixing well. Gently fold in the cooked asparagus.

Enjoy: Serve immediately, garnished with additional feta cheese if desired.

Substitutions

• Garlic: Shallots or garlic powder
• Asparagus: Green beans or broccoli
• Extra virgin olive oil: Avocado oil or coconut oil
• Lemon zest and juice: Lime zest and juice or white wine vinegar
• Feta cheese: Goat cheese or ricotta cheese
• Butter: Margarine or ghee
• Heavy cream: Half-and-half or coconut cream
• Flour: Cornstarch or arrowroot powder
• Parsley: Cilantro or basil
• Salt and pepper: Sea salt and white pepper
• Linguine pasta: Spaghetti or fettuccine

Equipment

• Small Bowl for Mixing
• Whisk
• Large Skillet

Storage

Store creamy lemon feta pasta in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or cream to maintain its creamy consistency. Avoid freezing, as the texture may change.

Related

Looking for other pasta recipes like this? Try these:

Pairing

These are my favorite desserts to serve after this creamy lemon feta pasta recipe:

Creamy Lemon Feta Pasta Recipe

5 from 1 vote

Looking for an easy comfort meal? This Creamy Lemon Feta Linguine is so tasty & easy to make! It’s become a staple in my home for easy weeknight meals!

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 20 minutes mins

Total Time 25 minutes mins

Servings: 4 people

Course: Main Course

Cuisine: American, Italian, Mediterranean

Ingredients Equipment Method

Ingredients

  

1x2x3x?

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

Equipment

• Large Skillet
• Whisk
• Mixing Bowl

Method

 

1. Cook the Pasta: Boil the linguine in salted water according to package instructions, until just shy of al dente. Reserve ½ cup of pasta water, then drain the pasta and set aside.
2. Prepare the Feta Sauce: In a bowl, whisk together the lemon zest, lemon juice, and olive oil until well combined. Add the crumbled feta and a pinch of black pepper, whisking until the sauce is creamy and mostly uniform in texture. Set aside.
3. Cook the Asparagus: In a large skillet over medium heat, heat 1 tablespoon of olive oil. Add the minced garlic and sauté until fragrant, about 1 minute. Add the asparagus pieces, season with salt and pepper, and cook until tender-crisp, about 5-7 minutes. Remove the asparagus from the skillet and set aside.
4. Make the Hot Pasta Sauce: In the same skillet, melt the butter over medium heat. Add the heavy cream and bring to a gentle simmer. In a small cup, whisk together the flour and water until smooth, then stir this mixture into the simmering cream. Continue to cook, stirring frequently, until the sauce thickens, about 10 minutes. Stir in the chopped parsley, salt, and pepper.
5. Combine and Serve: Add the cooked pasta to the hot pasta sauce, tossing to coat evenly. Remove from heat and pour over the lemon feta sauce, mixing well. Gently fold in the cooked asparagus.
6. Enjoy: Serve immediately, garnished with additional parsley if desired.

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Food safety

• Don't leave food sitting out at room temperature for extended periods
• Never leave cooking food unattended
• Use oils with high smoking point to avoid harmful compounds
• Always have good ventilation when using a gas stove

See more guidelines at USDA.gov.