Lemon Feta Linguine with Garlic Asparagus

Lemon Feta Linguine with Garlic Asparagus

Recipe by SandraMyers


Prep time


Cooking time






  • 4 oz. uncooked linguine pasta

  • For The Sauce
  • ¼ cup feta cheese, crumbled

  • Cracked black pepper

  • 1 lemon, juice and zest

  • 2 tbsp extra virgin olive oil

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

  • 2 garlic cloves, minced

  • Salt and pepper

  • 1 tbsp extra virgin olive oil


  • Boil the linguine pasta according to package directions until al dente. Drain and reserve ½ cup of pasta water. Set aside.
  • 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 becomes creamy and mostly uniform in texture. Set aside.
  • 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.
  • Using the same skillet, lower the heat, 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 saucy consistency.
  • Add in the asparagus and give the pasta a final toss. Top with additional feta cheese if desired. Taste for additional salt and pepper.
Lemon Feta Linguine With Garlic Asparagus
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