you're making mealtime meaningful.
Pasta is a staple around the dinner table in my home. Whether it’s in spaghetti and meatball form, lasagna form, or baked in a casserole, there’s no denying we love our noodles. I especially love that there are endless ways to serve pasta. Like this Lemon Feta Linguine, for example.
Ditch the red sauce and meatballs and try out this lighter option just in time for spring! With garlic, olive oil, lemon zest, tangy feta, and fresh asparagus, this is one recipe you won’t want to miss!
I love serving this dish as is with a side of garlic bread, but feel free to add some chicken if you’re in the mood for some extra protein. Everything about this meal is fresh and bursting with the flavors of spring! Keep reading to see how it all comes together.
You’ll start by boiling the pasta in salted water according to the package directions until one minute prior to al dente. Drain and reserve 1/2 cup of pasta water, then set aside.
While the pasta is cooking, prepare the sauce by whisking together lemon zest, lemon juice, and olive oil together in a medium bowl until well combined. Add feta and black pepper, whisking well until the sauce combines to become creamy and mostly uniform in texture (some feta might still be visible, that’s okay!)
In a large skillet over medium-high heat, add olive oil and garlic, stirring for 5 seconds. Add asparagus, salt, and pepper, stirring frequently until the asparagus is tender-crisp, about 2-3 minutes. Remove from heat and place the asparagus in a separate bowl.
Then, using the same skillet, reduce the heat to low and add pasta and sauce. Using tongs, toss to evenly coat the pasta with the sauce, letting the feta cheese completely melt. Spoon in a tablespoon of pasta water at a time to get to your desired saucy consistency.
Add in asparagus and give the pasta a final toss. Top with additional feta cheese if you would like. Taste for additional salt and pepper. Serve immediately.
Lemon Feta Linguine
Yield(s): Makes 4 servings
15m prep time
10m cook time
you're making mealtime meaningful.
Ingredients
- 4 oz. uncooked linguine pasta
For the sauce:
- 1 lemon, juice and zest (About 1 tablespoon lemon zest and 1/4 cup lemon juice)
- 2 tablespoons extra virgin olive oil
- 1/4 cup feta cheese, crumbled
- Cracked black pepper
For the asparagus:
- 6 oz. (12 spears) asparagus, woody ends removed and cut into 1 1/2 inch pieces
- 3 garlic cloves, minced
- 1 tablespoon extra virgin olive oil
- Salt and pepper to taste
Preparation
- Boil pasta in salted water according to package directions until one minute prior to al dente. Drain and reserve 1/2 cup of pasta water. Set aside.
For the sauce:
- While the pasta is cooking, whisk together lemon zest, lemon juice, and olive oil together in a medium bowl until well combined.
- Add feta and black pepper, whisking well until the sauce combines to become creamy and mostly uniform in texture (some feta might still be visible, that’s okay!)
For the asparagus:
- In a large skillet over medium-high heat, add olive oil and garlic, stirring for 5 seconds. Add asparagus, salt, and pepper, stirring frequently until the asparagus is tender-crisp, about 2-3 minutes. Remove from heat and place the asparagus in a separate bowl.
- Using the same skillet, reduce the heat to low, then add the pasta and sauce. Using tongs, toss to evenly coat the pasta with the sauce, letting the feta cheese completely melt. Spoon in a tablespoon of pasta water at a time to get to your desired saucy consistency.
- Add in asparagus and give the pasta a final toss. Top with additional feta cheese if you would like. Taste for additional salt and pepper. Serve immediately.
Recipe adapted from Yay for Food.