Cooking Instructions:

Begin by boiling a large pot of salted water. Add the linguine pasta and cook until just shy of al dente. Reserve about a cup of pasta water, then drain the pasta and set it aside.

In a large skillet, heat a few tablespoons of extra virgin olive oil over medium heat. Add minced garlic and cook for about 1 minute until fragrant.

Then, add the asparagus (or your choice of vegetables) and sauté until tender-crisp, about 3-4 minutes.

In a separate bowl, whisk together the lemon zest, lemon juice, and a splash of olive oil. Add the crumbled feta cheese and a pinch of black pepper, whisking until the sauce is creamy and mostly uniform in texture. Incorporating half the Parmesan and feta into the pasta mixture will enhance the flavor.

Set this sauce aside for later.

In the same skillet used for the vegetables, melt butter over low heat. Stir in heavy cream and flour, mixing until well combined.

Gradually add some reserved pasta water until the sauce thickens to your desired consistency.

Add the cooked pasta to the skillet and toss it in the creamy sauce until evenly coated.

Gently fold in the lemon feta sauce and cooked asparagus. Adjust seasoning with salt and pepper to taste.

Serve the pasta immediately, garnished with additional parsley or feta cheese if desired.

Enjoy your delicious creamy lemon feta pasta!