Lemon Feta Linguine with Garlic Asparagus
A fast and easy vegetarian meal of lemon linguine pasta with pan-fried garlic asparagus and creamy feta cheese.
Equipment
- large skillet
- whisk
- tongs
Ingredients
Pasta
- 4 oz uncooked linguine pasta
Sauce
- 1 lemon juice and zest about 1 tablespoon lemon zest and ¼ cup lemon juice
- 2 tablespoon extra virgin olive oil
- ¼ cup feta cheese crumbled
- cracked black pepper
Asparagus
- 6 oz asparagus woody ends removed and cut into 1½ inch pieces
- 2 cloves garlic minced
- 1 tablespoon extra virgin olive oil
- salt
- pepper
Instructions
Cooking Instructions
- 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.
- While the pasta is cooking, whisk together the lemon zest, lemon juice, and olive oil until well combined. Then add in the feta and black pepper, whisking well until the sauce is creamy.
- In a large skillet at medium-high heat, add olive oil and garlic, swirling the pan for 5 seconds. Add in the asparagus, salt, and pepper, stirring until tender-crisp, about 2-3 minutes. Remove from heat.
- In the same skillet, reduce heat to low, add the pasta and sauce. Toss to coat the pasta, adding pasta water to reach desired consistency.
- Add in the asparagus and toss again. Serve immediately, topping with additional feta if desired.
Notes
Reduce the amount of zest and juice if you prefer a more mild lemon flavor.
Nutrition
Serving: 1servingCalories: 380kcalCarbohydrates: 45gProtein: 12gFat: 18gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 20mgSodium: 600mgPotassium: 400mgFiber: 3gSugar: 2gVitamin A: 800IUVitamin C: 15mgCalcium: 150mgIron: 2mg
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