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Pasta With Feta Cheese And Asparagus

Pasta with feta cheese and asparagus is a deceptively easy dish that has an incredible depth of flavors. With a few ingredients and a simple recipe, we can take our taste buds on a dizzying flavor ride in less than 30 minutes. 
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Servings: 2

Ingredients

  • 8 oz linguine (or spaghetti)
  • ½ lb asparagus, cleaned, trimmed, and cut into 2” pieces
  • 2 tablespoon extra-virgin olive oil
  • ¼ teaspoon kosher salt
  • ¼ teaspoon freshly cracked black pepper
  • 1 tablespoon chopped garlic
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • ½ teaspoon lemon zest
  • ¼ teaspoon red pepper flakes
  • 6 oz feta cheese, crumbled or chopped
  • ¼ c reserved pasta water
  • 2 tablespoon chopped flat-leaf Italian parsley (optional)

Instructions

  • Start with bringing a pot of water to a boil. Add enough salt to make it taste like the sea. 
  • Add the pasta, adjust the heat, and keep it at a rolling boil. Stir a couple of times after a few minutes. This will prevent the pasta from sticking together. 
  • While your pasta is cooking, heat 2 tablespoon of your favorite extra-virgin olive oil over medium heat.
  • Add the asparagus, ¼ teaspoon kosher salt, and ¼ teaspoon freshly cracked black pepper. Stir occasionally. 
  • Depending on the thickness of the asparagus spears, the amount of heat you’re using, and how soft you prefer your asparagus, this step takes between 5 to 10 minutes. My asparagus spears were on the thinner side and I like them “al dente,” so they were finished after just 5 minutes. Start tasting after about 5 minutes and you’ll be able to tell when they’re done to your liking.
  • A minute before the asparagus are done, add 1 tablespoon of chopped garlic, 1 teaspoon dried thyme, 1 teaspoon dried oregano, ½ teaspoon lemon zest, and ¼ teaspoon red pepper flakes. Reduce the heat and give it a good stir before adding the feta cheese and the cooked pasta. 
  • In the meantime, the pasta should be ready. Before draining the pasta, save about ¼ cup of pasta water. This will be part of the sauce (together with the melted feta cheese).
  • Add crumbled/chopped feta cheese into the pan, reduce heat to just warm enough to melt the cheese, and give it a couple of minutes.
  • Then, add the drained pasta and reserved pasta water.
  • The melted cheese and pasta water will emulsify and – while occasionally gently stirring – coat the linguine.
  • Serve with a sprinkle of chopped parsley on top and enjoy!