Description
A light and refreshing pasta dish with creamy feta and vibrant lemon flavors, perfect for busy weeknights.
Ingredients
Scale
- 12 oz (340g) pasta (such as penne or spaghetti)
- 1 cup (150g) crumbled feta cheese
- 1 cup (240ml) heavy cream
- 1/2 cup (120ml) reserved pasta water
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- Zest of 1 lemon
- Juice of 1 lemon
- 1/4 teaspoon crushed red pepper flakes (optional)
- Salt and pepper to taste
- 1/4 cup (25g) grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
- Lemon slices for garnish
Instructions
- Bring a large pot of salted water to a boil.
- Add the pasta and cook according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set the pasta aside.
- In a large skillet over medium heat, add olive oil and garlic, sautéing for about 1 minute until fragrant but not browned.
- Stir in the heavy cream, lemon zest, lemon juice, and crushed red pepper flakes. Allow the mixture to simmer for 3-4 minutes until slightly thickened.
- Lower the heat and add the crumbled feta cheese, stirring continuously until it has melted and the sauce is smooth and creamy.
- Add the cooked pasta to the skillet and toss to combine.
- Gradually add the reserved pasta water as needed to reach your desired sauce consistency.
- Season with salt and pepper to taste.
- Stir in the grated Parmesan cheese until fully incorporated, then add the chopped parsley.
- Transfer the pasta to serving plates and garnish with additional lemon slices and a sprinkle of feta cheese if desired.
Notes
Store leftovers in an airtight container in the refrigerator for 3-4 days or freeze for longer storage. Reheat gently on the stove with a splash of cream to regain texture.
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 3g
- Sodium: 600mg
- Fat: 40g
- Saturated Fat: 20g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 80mg