Description
This creamy asparagus pasta is a quick and vibrant spring-inspired dish featuring tender penne pasta tossed with sautéed asparagus and a luscious feta-yogurt sauce. Finished with fresh parsley, lemon zest, and a touch of red pepper flakes, it’s a delightful meal ready in just 25 minutes – perfect for a light lunch or easy dinner.
Ingredients
Pasta and Vegetables
- 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
Sauce and Toppings
- 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
- Lemon zest, for topping
- Pinch of red pepper flakes, for topping
- Optional toppings: olive oil, feta, parsley
Instructions
- Cook pasta. Bring a large pot of salted water to a boil and cook the penne pasta according to the package instructions until al dente, about 10-12 minutes. Drain the pasta and set aside.
- Make the sauce. In a small bowl, combine the full-fat Greek yogurt, crumbled feta, chopped parsley, lemon juice, 1/2 tablespoon olive oil, and a pinch of salt and pepper. Stir well until smooth and creamy. Adjust seasoning if needed and set the sauce aside.
- Cook asparagus. While the pasta cooks, heat a large skillet over medium heat. Add 1 tablespoon of olive oil and once hot, add the chopped asparagus. Season with salt and pepper and sauté for 5-6 minutes, stirring occasionally, until the asparagus is tender yet still crisp.
- Combine pasta and sauce. Turn off the heat and add the drained pasta directly into the skillet with the asparagus. Pour the prepared yogurt-feta sauce over the pasta and toss everything together gently until well combined and heated through.
- Serve and garnish. Plate the asparagus pasta and top with fresh lemon zest and a pinch of red pepper flakes for a bit of brightness and subtle heat. Optionally drizzle a little extra olive oil and sprinkle more feta or parsley as desired. Enjoy!
Notes
- For extra protein, grilled chicken or shrimp can be added.
- Use gluten-free pasta if needed to accommodate dietary restrictions.
- Leftovers keep well refrigerated for up to 2 days.
- The sauce can be made ahead and stored in the fridge for up to 1 day.
- For a vegan version, omit feta and substitute Greek yogurt with a plant-based yogurt alternative.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
