Name: Creamy Lemon Feta Pasta
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 12 oz pasta (penne, spaghetti, or your choice); 1 tbsp olive oil; 2 cloves garlic, minced; 1 cup crumbled feta cheese; ½ cup heavy cream (or whole milk for a lighter version); ¼ cup fresh lemon juice (from about 1 lemon); Zest of 1 lemon; ¼ tsp red pepper flakes (optional, for a bit of heat); Salt & pepper, to taste; Fresh basil or parsley, chopped (for garnish); Grated Parmesan cheese (optional, for extra creaminess)

I love this bright and indulgent pasta dish where tangy crumbled feta melts into a silky sauce, lifted with lemon zest and juice, garlic, and just a hint of heat. It’s ready in under 20 minutes, making it the perfect elevated yet effortless weeknight meal.

Creamy Lemon Feta Pasta

Why You’ll Love This Recipe

I enjoy this recipe because it’s quick, flavorful, and feels gourmet without requiring much effort. The feta adds a salty tang, the lemon brings freshness, and the creamy base ties it all together beautifully. I also like that it’s versatile—sometimes I add grilled chicken, shrimp, or roasted vegetables to make it even more satisfying.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

12 oz pasta (penne, spaghetti, or your choice)
1 tablespoon olive oil
2 cloves garlic, minced
1 cup crumbled feta cheese
½ cup heavy cream (or whole milk for a lighter version)
¼ cup fresh lemon juice (from about 1 lemon)
Zest of 1 lemon
¼ teaspoon red pepper flakes (optional, for a bit of heat)
Salt and pepper, to taste
Fresh basil or parsley, chopped (for garnish)
Grated Parmesan cheese (optional, for extra creaminess)

directions

Cook the pasta according to package instructions until al dente. Drain, reserving about ½ cup of pasta cooking water.
While the pasta cooks, heat olive oil in a large skillet over medium heat. Add garlic and sauté for 1–2 minutes until fragrant, being careful not to burn it.
Add the crumbled feta, heavy cream (or milk), lemon juice, and lemon zest to the skillet. Stir until the feta begins to melt and the sauce turns creamy. If it’s too thick, add a splash of the reserved pasta water to loosen it.
Season with red pepper flakes, salt, and pepper to taste.
Add the cooked pasta to the skillet and toss until evenly coated in the sauce.
Serve immediately, garnished with fresh basil or parsley and a sprinkle of Parmesan if desired.

Servings and timing

Servings: 4
Prep Time: 5 minutes
Cooking Time: 15 minutes
Total Time: 20 minutes
Dietary Note: Vegetarian

Variations

I sometimes stir in fresh spinach or arugula just before serving for extra greens.
For added protein, I toss in grilled chicken, shrimp, or chickpeas.
I swap the cream for Greek yogurt for a tangier, lighter version.
A handful of sun-dried tomatoes adds a deeper savory note.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I add a splash of water or milk and warm gently on the stovetop over low heat to keep the sauce creamy.

FAQs

1. Can I make this with gluten-free pasta?

Yes—I often use gluten-free pasta and it works perfectly.

2. Can I use a different cheese?

Goat cheese or ricotta can be used for a different flavor profile.

3. How do I prevent the sauce from becoming too thick?

Reserve pasta cooking water and add a splash as needed while tossing.

4. Can I make it without cream?

Yes, I replace cream with milk or Greek yogurt for a lighter sauce.

5. What pasta shape works best?

I like using short shapes like penne or fusilli for a chunky sauce, but spaghetti works for a lighter, elegant presentation.

Conclusion

Creamy Lemon Feta Pasta is one of my favorite quick and satisfying meals. It’s rich yet refreshing, adaptable to whatever I have on hand, and perfect for weeknights when I want something both easy and delicious. Every bite is tangy, creamy, and bright—comfort food with a fresh twist.