Asparagus Pasta

About This Recipe

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!

Ingredients

• 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...
• 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

1. Cook pasta. Bring a large pot of water to a boil and cook pasta according to the package instructions. Once al dente, drain.
2. 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.
3. 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.
4. Assemble. Turn off the heat and add pasta to the pan along with the sauce and toss to combine.
5. Enjoy! Top with lemon zest and red pepper flakes, and enjoy!