Creamy Lemon Feta Linguine is a delightful and easy-to-make pasta dish that combines the tangy richness of feta cheese with the bright zest of lemon. This comforting meal is perfect for weeknight dinners, offering a balance of creaminess and freshness. The addition of sautéed asparagus adds a touch of elegance and texture, making this dish both satisfying and nutritious. With its simple ingredients and straightforward preparation, it's a go-to recipe for those seeking a flavorful yet uncomplicated meal.

Ingredients:

• 400g linguine pasta
  
  

• 4 cloves garlic, minced
  
  

• 6 oz (about 12 spears) asparagus, woody ends removed and cut into 1½-inch pieces
  
  

• 1 tablespoon extra virgin olive oil
  
  

• Zest and juice of 1 lemon
  
  

• ¼ cup extra virgin olive oil
  
  

• 1 cup feta cheese, crumbled (preferably Saputo)
  
  

• Salt and pepper, to taste
  
  

• 3 tablespoons butter
  
  

• 2 cups heavy cream
  
  

• 1 tablespoon flour
  
  

• 2 tablespoons water
  
  

• ½ cup chopped parsley
  
  

Directions:

1. Cook the Pasta: Boil the linguine in salted water according to package instructions until just shy of al dente. Reserve ½ cup of pasta water, then drain the pasta and set aside.
   
   

2. Prepare the Feta Sauce: In a bowl, whisk together the lemon zest, lemon juice, and ¼ cup olive oil until well combined. Add the crumbled feta and a pinch of black pepper, whisking until the sauce is creamy and mostly uniform in texture. Set aside.
   
   

3. Cook the Asparagus: In a large skillet over medium heat, heat 1 tablespoon of olive oil. Add the minced garlic and sauté until fragrant, about 1 minute. Add the asparagus pieces, season with salt and pepper, and cook until tender-crisp, about 5–7 minutes. Remove the asparagus from the skillet and set aside.
   
   

4. Make the Creamy Sauce: In the same skillet, melt the butter over medium heat. Add the heavy cream and bring to a gentle simmer. In a small cup, whisk together the flour and water until smooth, then stir this mixture into the simmering cream. Continue to cook, stirring frequently, until the sauce thickens, about 10 minutes. Stir in the chopped parsley, salt, and pepper.
   
   

5. Combine and Serve: Add the cooked pasta to the hot pasta sauce, tossing to coat evenly. Remove from heat and pour over the lemon feta sauce, mixing well. Gently fold in the cooked asparagus. Serve immediately, garnished with additional feta cheese if desired.
   
   

Nutritional Information (per serving):

• Calories: 533 kcal
  
  

• Protein: 22 g
  
  

• Fat: 27 g
  
  

• Carbohydrates: 44 g
  
  

• Fiber: 5 g
  
  

• Sugar: 3 g
  
  

• Sodium: 1063 mg
  
  

• Cholesterol: 45 mg
  
  

• Potassium: 720 mg
  
  

• Vitamin A: 192 IU
  
  

• Vitamin C: 3 mg
  
  

• Calcium: 83 mg
  
  

• Iron: 3 mg