Lemon Feta Linguine With Garlic Asparagus

Lemon Feta Linguine With Garlic Asparagus

Enjoy this delicious lemon linguine pasta with pan-fried garlic asparagus and creamy feta cheese. A fast and easy vegetarian meal ready in under 30 minutes!

A couple of weeks ago, I was professing my love of pasta and this feeling has not waned. Last recipe post, I was talking about my love of lemons and made one of my all-time favourite recipes: Classic Lemon Blueberry Loaf Cake  {Drools}. 

In this post, I’m combining these two food loves of mine and sharing this seriously delicious bright lemony pasta!

I used a whole lemon (zest and juice), salty, tangy feta cheese, olive oil, and freshly cracked black pepper to create a quick sauce. When tossed together with the warm linguine and a little pasta water, the ingredients cling to every pasta strand, making it wonderfully creamy without the need for cream.

Active Time: 25 minutes

Total Time: 25 minutes

Servings: 2


                   4 oz. uncooked linguine pasta

For the sauce:

                   1 lemon, juice and zest* (see first Note below)

                   2 tbsp extra virgin olive oil

                   ¼ cup feta cheese, crumbled

                   Cracked black pepper

For the asparagus:

                 6 oz. (12 spears) asparagus, woody ends removed and cut into 1½ inch pieces

                   2 garlic cloves, minced

                   1 tbsp extra virgin olive oil

                   Salt and pepper


1.           Boil the linguine pasta in salted water according to package directions until one minute prior to al dente. Drain and reserve ½ cup of pasta water. Set aside.

2.           For the sauce. While the pasta is cooking, in a separate bowl, whisk together the lemon zest, lemon juice, and olive oil together until well combined. Then add in the feta and black pepper, whisking well until the sauce combines to become creamy and mostly uniform in texture.** Set aside.

3.            For the asparagus. Using a large skillet at medium-high heat, add the olive oil and garlic, swirling the pan for 5 seconds (slightly toasting the garlic). Add in the asparagus, salt, and pepper, stirring frequently until the asparagus is tender-crisp, about 2-3 minutes. Remove from heat and place the asparagus in another bowl.

Full Recipe:Click Here


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