Is Creamy Lemon Feta Pasta a Greek recipe?

It is best described as Greek-inspired rather than strictly traditional. The lemon and feta give it that Greek Pasta Recipe feel, while the cream makes it richer and more comfort-food oriented.

Can I use another pasta shape?

Yes. Spaghetti or fettuccine both work well. Linguine is especially good because it holds the sauce nicely.

Can I make it vegetarian?

Yes. It already is vegetarian as written, as long as you use a vegetarian feta if needed.

What if I want a lighter sauce?

Use half-and-half instead of heavy cream. The sauce will be a little thinner, but Creamy Lemon Feta Pasta will still taste great.

What makes this different from other feta pasta dishes?

The lemon and asparagus make it brighter, while the cream gives it a richer finish. That combination makes Creamy Lemon Feta Pasta feel more like a full dinner than a trend dish.

Creamy Lemon Feta Pasta | Easy Greek-Inspired Dinner in 30 Minutes

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This Creamy Lemon Feta Pasta combines tender linguine, asparagus, lemon, and feta in a silky cream sauce. It tastes bright and comforting, with just enough tang to keep every bite lively.

Author: Irma
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Yield: 4 servings 1x
Category: Dinner

Ingredients

Scale

For the asparagus

4 cloves garlic, minced
6 oz asparagus, woody ends removed and cut into 1 1/2-inch pieces
1 tablespoon extra virgin olive oil
Salt and pepper, to taste

For the feta sauce

Zest and juice of 1 lemon
1/4 cup extra virgin olive oil
1 cup feta cheese, crumbled
Salt and pepper, to taste

For the pasta sauce

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

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Instructions

Cook the linguine.
Bring a large pot of salted water to a boil. Add the linguine and cook it according to the package directions, stopping just before it reaches full al dente doneness. You want the pasta slightly firm because it will finish in the sauce. Before draining, reserve about 1/2 cup of the pasta water in case you need to loosen the sauce later. Drain the pasta and set it aside.
Mix the feta-lemon base.
In a medium bowl, whisk together the lemon zest, lemon juice, and olive oil until the mixture looks well combined. Add the crumbled feta and a little black pepper. Whisk again until the feta breaks down into a creamy, mostly smooth mixture. It will still have a little texture, and that is exactly what you want. Set this mixture aside for later.
Cook the asparagus.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the minced garlic and sauté it for about 1 minute, just until it smells fragrant. Add the asparagus pieces, season them with salt and pepper, and cook them until they are tender but still have a little bite, about 5 to 7 minutes. Remove the asparagus from the skillet and place it on a plate for later.
Build the cream sauce.
Use the same skillet so the flavor stays in the pan. Melt the butter over medium heat, then pour in the heavy cream. Bring the cream to a gentle simmer. In a small cup, whisk the flour with the water until the mixture is completely smooth and free of lumps. Stir this slurry into the simmering cream. Continue cooking while stirring often until the sauce thickens, which should take about 10 minutes. Stir in the chopped parsley, then season with salt and pepper.
Toss the pasta in the sauce.
Add the cooked linguine to the skillet and toss it thoroughly so the noodles get evenly coated in the hot cream sauce. If the sauce feels too thick, add a splash of the reserved pasta water a little at a time until it reaches the texture you want.
Add the feta mixture.
Remove the skillet from the heat and pour the lemon-feta mixture over the pasta. Mix well so the sauce clings to the noodles and the lemon flavor spreads throughout the dish. This is the stage where Creamy Lemon Feta Pasta gets its bright, tangy finish.
Fold in the asparagus.
Return the cooked asparagus to the skillet and gently fold it into the pasta. Mix just enough to distribute the pieces without breaking them up.
Serve immediately.
Spoon the pasta onto plates or into bowls and top with extra parsley if you like. Add more feta on top for a stronger tangy finish. Serve the dish hot and fresh.

Notes

Use good feta. Higher-quality feta gives the sauce better flavor and a creamier finish.
Cook the pasta a little underdone. It will continue to soften once mixed with the sauce.
Do not skip the lemon. It keeps the sauce from feeling too rich.
Add pasta water only if needed. A little goes a long way for loosening the sauce.
Store leftovers in the fridge for up to 3 days. Reheat gently with a splash of water or cream.
Do not freeze. The sauce texture can change too much after thawing.

Find it online: https://irmacooks.com/creamy-lemon-feta-pasta/