Ingredients
For the Asparagus:
- 4 cloves garlic, minced
- 6 oz. asparagus, about 12 spears, woody ends removed and cut into 1½ inch pieces
- 1 tablespoon extra virgin olive oil
- Salt and pepper to taste
For the Feta Sauce:
- Zest and juice of 1 lemon
- ¼ cup extra virgin olive oil
- 1 cup feta cheese, crumbled (preferably Saputo)
- Salt and pepper to taste
For the Pasta Sauce:
- 3 tablespoons butter
- 2 cups heavy cream
- 1 tablespoon flour
- 2 tablespoons water
- ½ cup chopped parsley
- Salt and pepper to taste
- 400 g cooked linguine pasta
Instructions
- Cook the Pasta: Boil the linguine in salted water until just shy of al dente. Reserve ½ cup of pasta water, then drain and set aside.
- Prepare the Feta Sauce: Whisk together lemon zest, lemon juice, and olive oil. Add feta and pepper, whisk until creamy. Set aside.
- Cook the Asparagus: Sauté garlic in olive oil, add asparagus, season, cook until tender-crisp. Set aside.
- Make the Hot Pasta Sauce: Melt butter, add cream, simmer. Whisk flour and water, stir into cream. Cook until thickened. Stir in parsley, salt, pepper.
- Combine and Serve: Add pasta to sauce, mix. Pour over feta sauce, combine. Fold in cooked asparagus.
- Enjoy: Serve hot, garnished with parsley.
Notes
- You can customize this dish by adding grilled chicken or shrimp for extra protein.
- Feel free to sprinkle some red pepper flakes for a spicy kick.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean, American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 3g
- Sodium: 820mg
- Fat: 46g
- Saturated Fat: 26g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 135mg
