Ingredients
Scale
- 400g (14 oz) of your favorite pasta (penne, spaghetti, or fusilli)
- 1 cup crumbled feta cheese
- 2 fresh lemons (juiced and zested)
- 2 cloves garlic (minced)
- 1/2 cup heavy cream or Greek yogurt
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
- Fresh basil or parsley, chopped (for garnish)
- Red pepper flakes (optional for added spice)
Instructions
- Cook the pasta in a large pot of salted boiling water until al dente, then drain, reserving about a cup of pasta water.
- In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
- Reduce heat to low, stir in heavy cream or Greek yogurt, then add lemon juice and zest. Let simmer for a minute.
- Gently fold in the crumbled feta cheese, stirring until slightly melted. Season with salt, pepper, and red pepper flakes if desired.
- Add the cooked pasta to the skillet, tossing to coat evenly. If sauce is too thick, add reserved pasta water gradually until desired consistency is reached.
- Garnish with chopped basil or parsley. Serve immediately for the best flavor and texture.
Notes
- Use fresh lemon juice for a brighter, more vibrant flavor.
- Adjust feta quantity to your preferred creaminess and tanginess.
- Reserve some pasta water; it helps create a silky, cohesive sauce.
- For added protein, incorporate grilled chicken or shrimp.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-inspired
- Diet: Vegetarian
Nutrition
- Serving Size: 1 plate (about 1 cup)
- Calories: 420 kcal Kcal
- Sugar: 4 g
- Sodium: 620 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 3 g
- Protein: 14 g
- Cholesterol: 45 mg