Asparagus Pasta
Light and refreshing lemon asparagus pasta combines pasta and asparagus with a creamy lemon feta sauce made from greek yogurt, feta, lemon juice, and herbs. It comes together in 25 minutes and is so delicious!
Servings 4 servings
Calories 412kcal
Ingredients
Asparagus Pasta
- 8 ounces penne pasta
- 1 tablespoon extra virgin olive oil
- 4 heaping cups chopped asparagus (about 2-inch pieces) (400 grams)
- salt and pepper, to taste
- lemon zest, for topping
- pinch of red pepper flakes, for topping
- optional toppings - olive oil, feta, parsley...
Asparagus Pasta Sauce
- 1 cup full-fat plain greek yogurt
- 1 cup crumbled feta (4 ounces)
- 2 tablespoons lemon juice
- 1/2 cup packed parsley, roughly chopped
- 1/2 tablespoon extra virgin olive oil
- salt and pepper, to taste
Instructions
- Cook pasta. Bring a large pot of water to a boil and cook pasta according to the package instructions. Once al dente, drain.
- Make the sauce. Add yogurt, feta, parsley, lemon juice, 1/2 tablespoon olive oil, and a pinch of salt and pepper to a small bowl. Stir to combine. Adjust according to taste. Set aside.
- When the pasta has 5-6 minutes left, make the asparagus. Heat a large skillet over medium heat. Once hot, add 1 tablespoon of olive oil. Add asparagus and some salt and pepper and cook for 5-6 minutes, stirring occasionally, until tender but still have a crispness to them.
- Assemble. Turn off the heat and add pasta to the pan along with the sauce and toss to combine.
- Enjoy! Top with lemon zest and red pepper flakes, and enjoy!
Nutrition
Serving: 1serving (1/4 of recipe) | Calories: 412kcal | Carbohydrates: 51.7g | Protein: 20.4g | Fat: 14g | Saturated Fat: 5.4g | Polyunsaturated Fat: 1.2g | Monounsaturated Fat: 5.5g | Cholesterol: 26mg | Sodium: 361mg | Potassium: 492mg | Fiber: 4g | Sugar: 6g | Vitamin A: 931IU | Vitamin C: 18mg | Calcium: 215mg | Iron: 3.4mg