Description
This Creamy Lemon Feta Linguine is a delightful, easy-to-make comfort meal featuring tender asparagus, a tangy lemon feta sauce, and a rich creamy pasta sauce. Perfect for quick weeknight dinners, it combines Mediterranean flavors with creamy textures for a satisfying main course.
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 tablespoons butter
- 2 cups heavy cream
- 1 tablespoon flour
- 2 tablespoons water
- ½ cup chopped parsley
- Salt and pepper to taste
Other:
- 400 g cooked linguine pasta
Instructions
- 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.
- 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 parsley if desired.
Notes
- Reserve some pasta water to adjust the sauce consistency if needed.
- Use fresh lemon zest and juice for best flavor in the feta sauce.
- Cook asparagus until tender-crisp to retain some crunch and bright color.
- Make sure to whisk the flour with water before adding to cream to avoid lumps.
- Serve immediately for the best creamy texture and taste.
