Creamy Lemon Feta Pasta
A bright and tangy pasta dish that combines creamy feta cheese, fresh lemon, and a touch of garlic for a delicious weeknight meal.
Ingredients
Pasta
- 12 oz pasta (penne, spaghetti, or your choice)
- 1 tablespoon olive oil
Aromatics
- 2 cloves garlic, minced
Sauce
- 1 cup crumbled feta cheese
- 1/2 cup heavy cream (or whole milk for a lighter version)
- 1/4 cup fresh lemon juice (about 1 lemon)
- zest of 1 lemon
Seasonings
- 1/4 teaspoon red pepper flakes (optional, for a bit of heat)
- Salt and pepper, to taste
Toppings
- Fresh basil or parsley, chopped (for garnish)
- Grated Parmesan cheese (optional, for extra creaminess)
Instructions
Cooking the Pasta
- Cook pasta according to package instructions until al dente. Drain, reserving about 1/2 cup of pasta water, and set aside.
Making the Sauce
- While the pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and cook 1–2 minutes until fragrant, careful not to brown it.
- Add the crumbled feta, heavy cream (or milk), fresh lemon juice, and lemon zest to the skillet. Stir until the feta begins to soften and the sauce becomes creamy.
- If the sauce looks too thick, add a few tablespoons of the reserved pasta water at a time until you reach the desired consistency.
- Stir in red pepper flakes and season with salt and pepper to taste.
Combining
- Toss the cooked pasta into the sauce and stir until well coated and glossy.
- Garnish with chopped basil or parsley and an optional sprinkle of grated Parmesan before serving.
Notes
Reserve pasta water; its starch helps the sauce cling to the noodles. Keep heat moderate when melting feta so the sauce stays creamy, not grainy. Taste before adding salt—feta can be quite salty on its own. Use fresh lemon juice and zest for the brightest citrus flavor. Store leftovers in an airtight container for up to 3 days and reheat gently.