Creamy Lemon Feta Pasta

Looking for a simple yet satisfying weeknight dinner? This Creamy Lemon Feta Pasta is bursting with bright citrus flavor, creamy sauce, and tender pasta—perfect for when you want comfort without the fuss. It’s quickly become one of my go-to meals because it’s fresh, cozy, and easy enough for any night of the week.

If you enjoy easy pasta dishes, be sure to try my Creamy Broccoli Pasta, Marry Me Chicken Pasta, or Creamy Shrimp Linguine next!

Why You’ll Love This Recipe

✔️ Ready in under 30 minutes
✔️ Comforting yet refreshing
✔️ Simple ingredients, big flavor
✔️ Family-friendly and customizable

Ingredients You’ll Need

For the Asparagus

4 cloves garlic, minced
6 oz asparagus (about 12 spears), ends trimmed and cut into 1½-inch pieces
1 tbsp extra virgin olive oil
Salt & pepper to taste

For the Lemon Feta Sauce

Zest & juice of 1 lemon
¼ cup extra virgin olive oil
1 cup crumbled feta (preferably Saputo)
Salt & black pepper to taste

For the Pasta & Cream Sauce

3 tbsp butter
2 cups heavy cream
1 tbsp flour
2 tbsp water
½ cup chopped parsley
Salt & pepper to taste
400 g cooked linguine

See recipe card for full measurements.

How to Make Creamy Lemon Feta Pasta

1. Cook the Pasta

Boil linguine in salted water until it’s just shy of al dente. Reserve ½ cup of pasta water, then drain and set aside.

2. Make the Lemon Feta Sauce

In a bowl, whisk lemon zest, juice, and olive oil until smooth. Add crumbled feta, season with pepper, and whisk into a creamy mixture. Set aside.

3. Cook the Asparagus

Heat olive oil in a large skillet. Sauté garlic for 1 minute, then add asparagus. Season and cook 5–7 minutes, until tender-crisp. Remove from skillet.

4. Build the Cream Sauce

In the same pan, melt butter over medium heat. Add heavy cream and bring to a gentle simmer. Whisk flour and water together, then stir into the cream. Cook, stirring, until thickened (about 10 minutes). Stir in parsley, salt, and pepper.

5. Combine Everything

Add cooked pasta to the cream sauce, tossing to coat. Remove from heat and pour the lemon feta sauce overtop. Fold in asparagus and mix gently.

6. Serve and Enjoy

Serve immediately, topped with extra parsley or feta if desired.

Ingredient Substitutions

Garlic: shallots or garlic powder
Asparagus: broccoli or green beans
Olive oil: avocado or coconut oil
Lemon: lime juice/zest or white wine vinegar
Feta: ricotta or goat cheese
Butter: margarine or ghee
Heavy cream: half-and-half or coconut cream
Flour: cornstarch or arrowroot
Parsley: basil or cilantro
Linguine: spaghetti or fettuccine

Equipment Needed

Large skillet
Mixing bowl
Whisk

How to Store It

Store leftovers in an airtight container for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or cream to loosen the sauce. Freezing is not recommended, as dairy sauces may separate.

Tips for the Best Results

✔ Use Quality Ingredients

Choose good feta (like Saputo) for tangy creaminess. Extra veggies like cherry tomatoes or spinach add freshness.

✔ Cook Pasta Just Al Dente

The pasta continues cooking when mixed with sauce—it shouldn’t be mushy.

✔ Balance Creaminess & Brightness

The lemon cuts the richness—taste and adjust as needed. Add pine nuts or toasted breadcrumbs for crunch!

What to Serve With It

Great sides and mains to pair with this dish include:

Easy Burek
Greek Chicken Bowls
Brown Butter Cookie Skillet
Meal Prep Nourish Bowls