Lemon Feta Pasta Delight

$- 12 oz pasta (spaghetti or fettuccine) - 1 cup crumbled feta cheese - 2 large lemons (zest and juice) - 3 cloves garlic, minced - 1/4 cup olive oil - 1/2 tsp red pepper flakes - 1 cup cherry tomatoes, halved - 1/4 cup fresh basil, chopped - Salt and pepper to taste - Optional: Grated Parmesan for serving - Additional herbs (oregano, thyme) - Capers for a briny taste To make my Lemon Feta Pasta, I gather a few simple ingredients. The star is the pasta, which can be spaghetti or fettuccine. For creaminess and flavor, I use crumbled feta cheese. Two large lemons give a bright taste through both their zest and juice. Next, I add garlic, which adds warmth and depth. Olive oil helps bind everything together. Red pepper flakes add a bit of heat, but you can adjust this to your liking. Cherry tomatoes add a fresh, sweet note, while basil brings in herbal freshness. I also recommend using salt and pepper to taste. If you want an extra flavor boost, try adding some grated Parmesan on top. For more depth, you might include herbs like oregano or thyme. You can also add capers for a briny touch. These ingredients work together to create a tangy and flavorful dish you’ll love. {{ingredient_image_1}} To cook the pasta, start with a large pot of salted water. Bring it to a rolling boil. Add your pasta, either spaghetti or fettuccine. Cook according to the package instructions until it is al dente. This means it should be firm but not hard. Once done, save one cup of pasta water. Drain the pasta and set it aside. In the same pot, add the olive oil and heat it over medium heat. Next, add minced garlic and red pepper flakes. Sauté these for about one to two minutes. You want the garlic to be fragrant but not browned. This step adds a nice kick to your dish. Now, reduce the heat to low. Add the cooked pasta back into the pot. Next, mix in crumbled feta, lemon zest, and lemon juice. Toss everything well to combine. If the pasta seems too dry, gradually add the reserved pasta water. Do this until the pasta reaches your desired creaminess. Fold in the halved cherry tomatoes and chopped basil. Mix until everything is evenly combined. Lastly, taste your dish and season with salt and pepper. Remember, feta is salty, so adjust as needed. When serving, you can plate the pasta in a large bowl or on individual plates. For a beautiful touch, garnish with extra basil leaves and a lemon wedge. You can also drizzle a bit of olive oil on top. Enjoy your Lemon Feta Pasta Delight! To balance flavors with lemon and feta, use fresh ingredients. The zest adds brightness. It gives a punch of flavor without being too sour. Feta brings saltiness; this helps create a nice contrast. Start with less lemon juice, then add more as needed. This way, you can adjust the tang to your taste. Use red pepper flakes to customize spice levels. If you like heat, add more flakes. If you prefer mild, use just a pinch. Remember, you can always add more, but you can't take it out! Reserving pasta water is key. It helps to adjust the sauce’s creaminess. When you add it back to the pasta, it creates a silky texture. Start with a little and mix until you get the right feel. To cook pasta efficiently, use a large pot. Fill it with plenty of salted water. This keeps the pasta from sticking. Stir the pasta often while it cooks. This will ensure even cooking and prevent clumping. For serving, a large bowl works best. It shows off the pasta beautifully. You can also use individual plates for a fancier touch. Garnish with fresh basil and a lemon wedge. This adds color and a nice aroma. A drizzle of olive oil before serving gives it a rich look. Enjoy your vibrant Lemon Feta Pasta! Pro Tips Fresh Herbs Make a Difference: Always use fresh basil for this dish; it adds a vibrant flavor that dried herbs simply can't match. Perfect Pasta Cooking: Make sure to cook the pasta al dente. It will continue to cook slightly after draining, ensuring it maintains a perfect texture. Balance the Flavors: Keep in mind that feta cheese is salty, so taste your dish before adding extra salt. You may not need it! Customize Your Veggies: Feel free to add other vegetables like spinach or zucchini for added nutrition and flavor. Just sauté them briefly before adding to the pasta. {{image_2}} You can easily boost the protein in your Lemon Feta Pasta. Adding grilled chicken or shrimp gives it a nice touch. Simply grill your protein of choice, chop it up, and mix it in. This adds flavor and makes the dish heartier. If you want a vegetarian option, chickpeas work great too. They have a mild taste and a nice texture. Just drain and rinse a can of chickpeas, then toss them in with the pasta. For those looking for vegan options, you can swap feta cheese with vegan cheese. There are many brands available that melt well and mimic the taste of feta. This keeps the dish creamy and tangy without dairy. You can also switch pasta types. Zucchini noodles make a fresh and low-carb alternative. Use a spiralizer to create noodles and then mix them with the other ingredients. Using seasonal vegetables can enhance your dish. In spring, try adding fresh spinach or asparagus. They bring color and nutrients. Just sauté them briefly before mixing with the pasta. In summer, consider adding fresh tomatoes or bell peppers. Their sweetness pairs nicely with lemon and feta. For winter, roasted vegetables like squash or Brussels sprouts add warmth. Adapt your dish to suit the season for the best flavors. To keep your Lemon Feta Pasta fresh, store it in an airtight container. This helps lock in flavors and moisture. Place it in the fridge within two hours of cooking. The pasta will stay good for up to three days. When you reheat, use a skillet or microwave. If reheating in a skillet, add a splash of water or olive oil. This keeps the pasta from drying out. Stir gently to warm it through without losing texture. You can freeze Lemon Feta Pasta for later enjoyment. First, let it cool completely. Then, pack it into a freezer-safe container. Make sure to leave some space for expansion. The pasta can last up to three months in the freezer. When you're ready to eat, thaw it in the fridge overnight. For reheating, use a skillet over low heat. Add a little water or olive oil to help it heat evenly. This way, you’ll enjoy a tasty meal even after freezing! What can I use instead of feta cheese? You can use goat cheese or ricotta for a different taste. They offer creaminess and flavor without feta's saltiness. Can I make this recipe gluten-free? Yes, just swap regular pasta for gluten-free pasta. It tastes just as good and keeps the dish light. How long will the pasta keep in the fridge? Lemon feta pasta will last for about three to four days in the fridge. Store it in an airtight container to keep it fresh. Can I use a different type of pasta? Absolutely! You can use penne, rigatoni, or any pasta you like. Just cook it according to package instructions. What is the best way to zest a lemon? Use a microplane or a fine grater. This method gives you tiny zest pieces that add great lemon flavor to your pasta. How can I make the dish lower in calories? You can cut down on olive oil and feta. Use half the amount of cheese or add more veggies for bulk. What alternatives can I use for cherry tomatoes? Try using sun-dried tomatoes or diced bell peppers. Both add nice flavor and color to your dish. This blog gave you a clear recipe for making lemon feta pasta. From gathering ingredients to serving, every step is simple. You learned tips to enhance flavor and customize your dish. Remember, you can adapt it with proteins or seasonal veggies. Storing leftovers is easy, too. Enjoy creating your unique version of this dish! Your cooking can bring smiles and deliciousness to every meal.$

A fresh and zesty pasta dish featuring lemon and feta cheese.

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Prep Time 10

Cook Time 15

Total Time 25

Course Main Course

Cuisine Mediterranean

Servings 4

Calories 400 kcal

Ingredients

12 oz pasta (spaghetti or fettuccine)
1 cup crumbled feta cheese
2 large lemons (zest and juice)
3 cloves garlic, minced
1/4 cup olive oil
1/2 tsp red pepper flakes
1 cup cherry tomatoes, halved
1/4 cup fresh basil, chopped
to taste salt and pepper
optional Grated Parmesan for serving

Instructions

In a large pot of salted boiling water, cook the pasta according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set aside.
In the same pot, heat the olive oil over medium heat. Add minced garlic and red pepper flakes, sautéing for about 1-2 minutes until fragrant but not browned.
Reduce heat to low. Add the cooked pasta back into the pot along with the crumbled feta, lemon zest, and lemon juice. Toss well to combine.
Gradually add reserved pasta water, a little at a time, until the pasta reaches your desired creaminess.
Fold in the cherry tomatoes and chopped basil, mixing until everything is evenly distributed and warmed through.
Taste and season with salt and pepper as needed. Keep in mind that feta is salty, so adjust accordingly.
Plate the pasta and, if desired, sprinkle with grated Parmesan cheese for an extra touch of flavor.

Notes

Serve with extra basil and a lemon wedge for garnish.

Keyword feta, lemon, pasta, quick meal