Description
A delightful lemon asparagus pasta recipe featuring creamy yogurt and feta sauce, perfect for a low-fat meal.
Ingredients
Scale
- 8 ounces (227 g) penne pasta
- 4 heaping cups (about 400 g) chopped asparagus
- 1 cup full-fat plain Greek yogurt
- 1 cup (4 ounces / 113 g) crumbled feta cheese
- 2 tablespoons lemon juice, freshly squeezed
- 1/2 cup packed parsley, roughly chopped
- 1 tablespoon extra virgin olive oil, divided (1/2 tablespoon for sauce, 1 tablespoon for asparagus cooking)
- Lemon zest, for topping
- Salt, to taste
- Black pepper, to taste
- Red pepper flakes, to taste (optional)
Instructions
- Step 1: Bring a large pot of salted water to a boil. Add 8 ounces (227 g) penne pasta and cook according to package instructions until al dente. Drain pasta well. If pasta sticks together, add a splash of olive oil while draining to keep noodles separate and allow sauce to coat evenly.
- Step 2: In a small bowl, combine 1 cup full-fat plain Greek yogurt, 1 cup (4 ounces) crumbled feta, 1/2 cup packed chopped parsley, 2 tablespoons freshly squeezed lemon juice, 1/2 tablespoon extra virgin olive oil, and a pinch of salt and pepper. Whisk until creamy and well combined. Adjust seasoning to taste. Set aside.
- Step 3: When pasta has about 5-6 minutes remaining to cook, heat 1 tablespoon extra virgin olive oil in a large skillet over medium heat until hot. Add the chopped asparagus along with salt and pepper to taste. Sauté, stirring occasionally, for approximately 5-6 minutes until the asparagus is vibrant green, tender, but still crisp. Test doneness by piercing with a fork after 3-4 minutes; asparagus should be tender yet retain a slight crunch before removing from heat.
- Step 4: Turn off the heat under the skillet. Add the drained pasta directly to the skillet with the sautéed asparagus. Pour the prepared creamy yogurt and feta sauce over the pasta and asparagus. Gently toss everything together until well coated and the flavors are evenly distributed. If the sauce feels too thick, loosen it by stirring in 1-2 tablespoons of the reserved pasta cooking water to achieve a smooth consistency.
- Step 5: Transfer the pasta to serving bowls or plates. Top each portion with fresh lemon zest and, if desired, a sprinkle of red pepper flakes for a hint of heat and additional flavor.
Notes
- Room Temperature: Store lemon asparagus pasta in an airtight container and keep on the counter for up to 4 hours to prevent spoilage.
- Refrigeration: Transfer to an airtight container and refrigerate for up to 3 days. Stir well before serving to redistribute the sauce evenly.
- Freezing: Place in a freezer-safe container or bag and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating gently.
- To cook perfect asparagus, test doneness by piercing with a fork at 3-4 minutes; remove when tender but still crisp to maintain texture and flavor.
- When pasta sticks together after draining, add a splash of olive oil to keep noodles separate and ready for sauce coating.
- If the sauce is too thick after mixing, thin it by adding 1-2 tablespoons of reserved pasta cooking water for a smoother texture.
- Season asparagus while sautéing with salt and pepper to enhance natural flavors and avoid blandness.
- If feta cheese crumbles poorly, refrigerate it for 15 minutes before crumbling to firm it up for easier handling and better presentation.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg