Spring has sprung and there’s no better way to celebrate than with this bright and zesty pasta dish! Lemon and feta pair perfectly with the sweet garlic flavor and fresh asparagus. Pick up local asparagus this time of year as it’s a quintessential spring vegetable! However, feel free to substitute any hearty green vegetable like broccoli or brussel sprouts if you’d prefer.
4 oz. uncooked whole wheat linguine pasta
For the sauce:
1 lemon, juice and zest
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
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.
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, set aside.
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.
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. Add in the asparagus and give the pasta a final toss. Top with additional feta cheese if you’d like. Taste for additional salt and pepper. Serve immediately.
For a printable version click here>>> Lemon Feta Linguine with Garlic Asparagus
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