Ingredients
Scale
- 12 oz spaghetti or your favorite pasta
- 1/4 cup olive oil
- 4 cloves garlic, minced
- 1/4 cup freshly squeezed lemon juice
- Zest of 1 lemon
- 1 cup crumbled feta cheese
- 1/2 teaspoon crushed red pepper flakes (optional)
- Salt and black pepper to taste
- Fresh basil or parsley for garnish
Instructions
- Cook the spaghetti in a large pot of boiling salted water until al dente. Drain, reserving about 1/2 cup of pasta water.
- In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant. Pour in lemon juice and add lemon zest, stirring to combine.
- Reduce heat to low. Add crumbled feta cheese, stirring until it begins to melt. Season with red pepper flakes, salt, and pepper.
- Add cooked pasta to the skillet and toss gently to coat with the lemon feta sauce. Adjust consistency with reserved pasta water as needed.
- Garnish with chopped fresh basil or parsley. Serve immediately, with optional extra feta or a squeeze of lemon for added zest.
Notes
- For an extra flavor boost, sprinkle additional feta cheese or lemon zest before serving.
- Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet or microwave, adding a splash of water if needed to loosen the sauce.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-inspired
- Diet: Vegetarian
Nutrition
- Serving Size: 1 plate
- Calories: 480 kcal Kcal
- Sugar: 3 g
- Sodium: 620 mg
- Fat: 21 g
- Saturated Fat: 9 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 4 g
- Protein: 16 g
- Cholesterol: 25 mg