Pin it
This Creamy Lemon Feta Pasta is my answer to weeknights when I crave bright fresh flavor without standing at the stove all night. The combination of zesty lemon and salty feta tossed through silky cream sauce clings beautifully to every strand of linguine layered with crisp asparagus and fresh parsley for a meal that feels both cozy and vibrant.
The first time I made this was for a friend who wanted something cheerful and citrusy in the dead of winter and it became our go to comfort dish ever since.
Ingredients
- Linguine pasta: use a high quality brand for good texture and bite
- Asparagus: pick firm stalks with deep green color and tight tips for the sweetest flavor
- Garlic: fresh cloves really make a difference for aromatic depth
- Extra virgin olive oil: choose one that tastes peppery and fruity for drizzling and sautéing
- Feta cheese: opt for a creamy feta block preferably Saputo for lushness
- Lemon zest and juice: brightens the whole sauce use organic lemons if available
- Butter: adds silkiness to the pasta sauce choose unsalted to better control seasoning
- Heavy cream: makes everything lusciously smooth look for full fat
- Flour: helps thicken the hot pasta sauce and brings just a little body
- Parsley: chopped fresh parsley keeps every bite lively choose flat leaf for best flavor
- Salt and freshly cracked black pepper: always taste and adjust seasoning as you go
Step-by-Step Instructions
- Cook the Pasta:
- Boil linguine in salted water following package directions and cook until just before fully al dente allowing it to finish in the sauce Reserve about half a cup of pasta cooking water before draining this acts as a magic potion for marrying sauces and pasta
- Prepare the Feta Sauce:
- In a bowl whisk together lemon zest juice and olive oil until you have a bright emulsion Add the crumbled feta and plenty of black pepper Keep whisking until the sauce looks creamy save for a few little feta crumbles for texture Set aside so the flavors meld
- Cook the Asparagus:
- Heat extra virgin olive oil over medium in a large skillet Toss in the garlic and cook for one minute or just until fragrant making sure not to brown it Add asparagus pieces season well with salt and pepper and sauté until they are tender crisp and their color deepens to a bright green usually about five to seven minutes Set asparagus aside so it stays vibrant
- Make the Hot Pasta Sauce:
- In the same pan melt the butter and pour in the heavy cream Let it come to a gentle simmer Meanwhile mix flour and water together to make a slurry then pour this into the simmering cream Cook while stirring often until the sauce thickens to coat the back of a spoon usually ten minutes Stir in plenty of chopped parsley and season to taste with salt and pepper
- Combine and Serve:
- Add the drained pasta into your thickened hot cream sauce Toss to coat thoroughly Remove from the heat and drizzle over the prepared lemon feta sauce stirring well so the creamy tanginess infuses every strand Gently fold in the sautéed asparagus Serve right away with more parsley for color
Pin it
Every time I zest the lemon for this sauce the aroma reminds me of one afternoon when my niece helped by zesting every lemon she could find in my kitchen to line up tiny yellow curls on the counter. That brightness sets the tone for this cheerful dish.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to three days. The sauce may thicken but adding a splash of milk or a few spoonfuls of reserved pasta cooking water when reheating helps revive its silkiness. I do not recommend freezing this pasta as the cream can separate.
Ingredient Substitutions
You can swap linguine for any long pasta like spaghetti or even short pasta like penne if preferred. For a lighter version use half and half in place of heavy cream. Feel free to use broccolini or peas instead of asparagus. If you need a dairy free option try whipped tofu for the feta and a plant based cream alternative.
Serving Suggestions
For a heartier meal top with grilled chicken shrimp or a shower of toasted walnuts. Serve with a crisp green salad and crusty bread to mop up any leftover sauce. A sprinkle of extra feta and squeeze of lemon over each serving really brings everything together.
History and Inspiration
Creamy lemon pasta is inspired by flavors from southern Italy where the citrus groves lend their brightness to rich dairy based sauces. Feta adds a Greek twist bringing an extra layer of creamy tang and a nod to Mediterranean favorites that combine fresh vegetables with zingy cheese driven sauces.
Pin it
Frequently Asked Questions
- → What type of feta works best?
Use a high-quality feta, preferably a creamy block such as Saputo. It melts smoothly and delivers tangy depth.
- → Can I substitute the linguine with another pasta?
Yes, spaghetti, fettuccine, or even penne work well. Choose a shape that holds creamy sauce.
- → How do I prevent the cream sauce from curdling?
Simmer gently on medium heat and add flour-water slurry to help stabilize the sauce’s texture.
- → Is it possible to make this dish vegetarian?
The ingredients are naturally vegetarian—ensure your feta and pasta are vegetarian-friendly as needed.
- → How should leftovers be stored?
Place cooled pasta in an airtight container and refrigerate for up to three days. Reheat gently before serving.