Vegetarian Recipe | Lemon Feta Linguine With Garlic Asparagus

Lemon Feta Linguine With Garlic Asparagus


Ingredients:
4 oz. uncooked linguine pasta
For the sauce:
1 lemon, juice and zest* (see first Note below)
2 tbsp extra virgin olive oil
¼ cup feta cheese, crumbled
Cracked black pepper
For the asparagus:
6 oz. (12 spears) asparagus, woody ends removed and cut into 1½ inch pieces
2 garlic cloves, minced
etc


Instructions:
  1. Boil the linguine pasta in salted water according to package directions until one minute prior to al dente. Drain and reserve ½ cup of pasta water. Set aside.
  2. For the sauce. While the pasta is cooking, in a separate bowl, whisk together the lemon zest, lemon juice, and olive oil together until well combined. Then add in the feta and black pepper, whisking well until the sauce combines to become creamy and mostly uniform in texture.** Set aside.
  3. For the asparagus. Using a large skillet at medium-high heat, add the olive oil and garlic, swirling the pan for 5 seconds (slightly toasting the garlic). Add in the asparagus, salt, and pepper, stirring frequently until the asparagus is tender-crisp, about 2-3 minutes. Remove from heat and place the asparagus in another bowl.
  4. etc
  5. etc

For Full Instruction: yayforfood.com

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