Description
A bright and indulgent pasta dish where tangy, crumbled feta melts into a silky sauce, enlivened with lemon zest and juice, garlic, and a touch of heat—ready in under 20 minutes for an elevated yet effortless weeknight meal.
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)
Instructions
Cook pasta according to package instructions until al dente. Drain, reserving about ½ cup of pasta cooking water.
Meanwhile, heat olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1–2 minutes until fragrant—take care not to burn.
Add crumbled feta, heavy cream (or milk), lemon juice, and lemon zest to the skillet. Stir until the feta begins to melt and the sauce becomes creamy; if it’s too thick, stir in some reserved pasta water to reach your desired consistency.
Season with red pepper flakes (if using), salt, and pepper to taste.
Toss the cooked pasta into the sauce until evenly coated.
Serve immediately, garnished with fresh basil or parsley and a sprinkling of grated Parmesan if desired
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
