Why You’ll Love This Recipe
This pasta hits all the right notes: creamy without being heavy, tangy from the feta and lemon, and endlessly versatile. It comes together in under 30 minutes, uses minimal ingredients, and tastes like something you’d get at a cozy Mediterranean café. Plus, you can dress it up with veggies, chicken, or shrimp to make it your own.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Pasta (penne, rigatoni, spaghetti, or your favorite type)
- Feta cheese, crumbled
- Fresh lemon juice
- Lemon zest
- Garlic, minced
- Heavy cream or half-and-half
- Olive oil
- Salt and black pepper
- Red pepper flakes (optional)
- Fresh parsley or basil (for garnish)
Directions
- Cook pasta in salted boiling water according to package instructions until al dente. Reserve ½ cup of pasta water, then drain.
- In a skillet, heat olive oil over medium heat. Add minced garlic and cook for 1–2 minutes until fragrant.
- Stir in heavy cream and bring to a gentle simmer.
- Add crumbled feta, lemon zest, and lemon juice. Stir until the feta melts slightly and the sauce is smooth and creamy.
- Season with salt, pepper, and red pepper flakes to taste.
- Add the cooked pasta and toss to coat. Use reserved pasta water a little at a time to loosen the sauce if needed.
- Remove from heat and garnish with fresh herbs. Serve warm.
Servings and timing
Serves: 4
Preparation time: 10 minutes
Cooking time: 15 minutes
Total time: 25 minutes
Variations
- Add sautéed spinach, kale, or zucchini for a veggie boost.
- Stir in grilled chicken, shrimp, or chickpeas for added protein.
- Use Greek yogurt or cream cheese instead of heavy cream for a tangy twist.
- Top with toasted pine nuts or walnuts for crunch.
- Swap feta with goat cheese for a smoother texture.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium-low heat with a splash of milk or water to revive the creaminess. This pasta is best enjoyed fresh, but still delicious reheated.
FAQs
Can I use bottled lemon juice?
Fresh lemon juice is best for brightness, but bottled will work in a pinch.
Can I make this pasta gluten-free?
Yes, use your favorite gluten-free pasta and double-check other ingredients for gluten content.
What kind of feta should I use?
Full-fat block feta has the best flavor and melts better than pre-crumbled varieties.
Can I use milk instead of cream?
Yes, but the sauce will be thinner. Whole milk works best if not using cream.
Is this pasta vegetarian?
Yes, as long as the feta you use doesn’t contain animal-derived rennet.
How do I make the sauce thicker?
Simmer it a bit longer or add a spoonful of cream cheese or grated Parmesan.
Will the lemon make the cream curdle?
Not if you add it off the heat or once the sauce has stabilized. Stir well and keep the heat gentle.
What herbs go well with this?
Parsley, basil, thyme, or dill all complement the lemon and feta beautifully.
Can I make this pasta ahead of time?
You can prep the sauce ahead and refrigerate it, but cook the pasta fresh for best texture.
Can I serve it cold as a pasta salad?
Yes! Let it cool, then toss with a bit more olive oil and lemon juice before serving.
Conclusion
Creamy Lemon Feta Pasta is the perfect fusion of bright citrus flavor and creamy, cheesy goodness. Whether you’re serving it as a simple main or jazzing it up with your favorite add-ins, it’s a versatile and delicious recipe that belongs in your regular rotation. Ready in under 30 minutes, it’s a go-to for busy nights that still call for something comforting and full of flavor.
PrintCreamy Lemon Feta Pasta
Creamy Lemon Feta Pasta is a quick and flavorful dish that combines tangy feta, zesty lemon, and a velvety cream sauce tossed with pasta. Bright, comforting, and versatile, it’s perfect for busy weeknights or casual entertaining.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mediterranean-Inspired
- Diet: Vegetarian
Ingredients
- 12 oz pasta (penne, rigatoni, or spaghetti)
- 1/4 cup olive oil
- 3 garlic cloves, minced
- 1/2 cup heavy cream or half-and-half
- 1 cup crumbled feta cheese
- Zest of 1 lemon
- 2 tbsp fresh lemon juice
- Salt and black pepper, to taste
- 1/2 tsp red pepper flakes (optional)
- Fresh parsley or basil, for garnish
Instructions
Cook pasta in salted boiling water until al dente. Reserve 1/2 cup pasta water, then drain.
- In a skillet, heat olive oil over medium heat. Add garlic and cook 1–2 minutes until fragrant.
- Stir in heavy cream and bring to a gentle simmer.
- Add crumbled feta, lemon zest, and lemon juice. Stir until slightly melted and creamy.
- Season with salt, black pepper, and optional red pepper flakes.
- Add pasta and toss to coat, loosening with reserved pasta water as needed.
- Remove from heat and garnish with parsley or basil. Serve warm.
Notes
- Fresh lemon juice gives the brightest flavor—avoid bottled if possible.
- Block feta has better flavor and creaminess than pre-crumbled.
- Add grilled chicken, shrimp, or chickpeas for protein.
- Stir in sautéed spinach, zucchini, or kale for extra vegetables.
- Reheat with a splash of milk to restore creaminess.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 3g
- Sodium: 510mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 40mg
