Lemon Feta Linguine with Garlic Asparagus #pasta #vegetarian

Lemon Feta Linguine with Garlic Asparagus #pasta #vegetarian

Two or three weeks back, I was pronouncing my affection for pasta and this inclination has not melted away. In this post, I'm consolidating these two nourishment cherishes of mine and sharing this genuinely delightful brilliant lemony pasta!

I utilized an entire lemon (get-up-and-go and squeeze), salty, tart feta cheddar, olive oil, and newly broken dark pepper to make a snappy sauce. At the point when hurled together with the warm linguine and a little pasta water, the fixings stick to each pasta strand, making it brilliantly smooth without the requirement for cream.

Asparagus is one of my preferred springtime fixings to utilize. It very well may be set up from multiple points of view: eat it crude, cook, whiten, steam, sauté it, and so on! It has a particular flavor that is difficult to depict; an increasingly bolder green bean?

In this formula, the asparagus is rapidly (it takes just a couple of minutes) sautéed with garlic, which makes delicious toasted garlic bits, before being blended into the lemony pasta. A brilliant mix that would make an incredible weeknight supper for two. I trust you appreciate this formula!

Also try our recipe Italian Wonderpot

Lemon Feta Linguine with Garlic Asparagus #pasta #vegetarian

Enjoy this delicious lemon linguine pasta with pan-fried garlic asparagus and creamy feta cheese. A fast and easy meal vegetarian option that’s ready in under 30 minutes! pasta | vegetarian | quick | main dish.


  • 4 oz. uncooked linguine pasta

For the sauce:

  • 1 lemon, juice and zest* (*About 1 tbsp lemon zest and ¼ cup lemon juice. This will make it a really lemony pasta dish; reduce the amount of zest and juice if you prefer a more mild lemon flavour.)
  • 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.
  4. Using the same skillet, reduce the heat to low, 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 to your desired saucy consistency.
  5. Add in the asparagus and give the pasta a final toss. Top with additional feta cheese if you would like. Taste for additional salt and pepper. Serve immediately.

Read more our recipe : Cheesecake Taquitos

Source : https://bit.ly/2E1CJWg

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