Creamy Lemon Feta Pasta – Light, Zesty & Delicious
This creamy lemon feta pasta is a light and tangy 30-minute vegetarian meal made with garlic, olive oil, fresh lemon, and salty feta cheese. Perfect for weeknight dinners or warm-weather meals.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
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12 oz pasta (spaghetti, linguine, or penne)
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2 tbsp olive oil
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3 cloves garlic, minced
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Zest and juice of 1 lemon
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¼ cup cream or unsweetened plant-based milk
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¾ cup crumbled feta cheese
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½ tsp black pepper
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¼ tsp red pepper flakes (optional)
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Salt, to taste
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¼ cup chopped fresh parsley or basil
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½ cup reserved pasta water
Instructions
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Cook pasta until al dente. Reserve ½ cup pasta water and drain.
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In a skillet, heat olive oil. Sauté shallot 2–3 minutes. Add garlic and cook 30 seconds.
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Stir in lemon zest, juice, and cream. Simmer 2–3 minutes.
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Add feta and stir until melted. Adjust thickness with pasta water.
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Toss in pasta, season with pepper, and top with herbs and more feta.
Notes
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Use Greek yogurt for a lighter version—add off heat.
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Add spinach, peas, or asparagus for extra veggies.
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Best served fresh but can be refrigerated up to 3 days