Lemon Feta Pasta
It’s 9:30 AM and all I can think about is this pasta.
That has to say something.
That something is… Make this.
One night we were out of groceries, the humid weather made the oven off limits, and I was slowly reaching hanger. I put a pot of water to boil and tried to figure out what kind of sauce to make with some pasta.
Lemons, I thought to myself, would be so refreshing and lovely. Then I remembered that lemon juice would give me heartburn as bad as crushed tomatoes would and nixed it. A few minutes later I looked at that lemon again and I swear a lightbulb went off in my head… lemon ZEST!
The zest of the lemon has such nice flavor without adding all the acidity of the juice. I pulled some basil off my plant, cut up some feta, mixed it all together and a new favorite recipe was born. If you want a light and refreshing summer dish, this is it.
Lemon Feta Pasta
Serves 4-6 depending on what else you serve
Ingredients:
1 lb thin spaghetti
about 8-10 oz feta packed in water or brine
zest from 3 lemons
2 tbs olive oil
kosher salt and pepper to taste
1 good handful fresh basil (about 20 medium leaves)
Directions:
Cook pasta according to (al dente) directions. Meanwhile, cut your feta into small pieces and place at bottom of bowl. Add lemon zest, olive oil, and a few good cranks of freshly cracked pepper. Add about 1 ladle pasta water (it’s fine to remove a little while the pasta is cooking) and whisk the whole mixture together. Add the spaghetti and toss with tongs immediately. Rip the basil with your hands and toss into the pasta. If it needs a bit more moistening add a touch more pasta water. Enjoy hot or room temperature.
*Note 1: We like a lot of feta in our pasta and add even a bit more than I specify in the directions. If you’re like us feel free to add more!
*Note 2: This pasta is equally as tasty the next day. When heating in the microwave just be sure to add a few drops of water and cover with a plate.
Today on Babycenter I ask about how to prevent a breech baby. It is my latest worry/obsession and I could use all the tips you have.
What’s your favorite summer dish these days? I could always use some inspiration so I don’t eat this every night for the next two months… although I might anyway.
Oh, YUM, that looks delicious- perfect for filling my pasta cravings…and I love everything that’s included.
This looks like such a good summer night’s meal. I love feta, lemon and basil. Perfect!
Being Greek, I’m a firm believer that adding feta to ANYTHING makes it 1000x better. This looks absolutely amazing.
This sounds delicious!! My dad doesn’t like feta though, and since I cook for my whole family, I’ll have to find something else for him to eat that night.
This is perfection. I’d have this on the brain, too! 🙂
this looks so good!!! i think that adding crushed red pepper flakes would be amazing in this as well!
I’m completely drooling! And I thought it was totally normal to crave pasta in the morning like everyday 🙂
Yum! I love a lemony pasta! It is super refreshing!! Favorite summer dishes are usually grilled. Otherwise I like panzanella salads, cold pasta salads and I made a pretty tasty potato and green bean pesto salad this weekend
@Erica, I completely forgot about panzanella salads! I will have to make one this week yum
I can see why you loved this, sounds delicious!
Mmmmm… I LOVE pasta. And I especially love simple pasta recipes… with cheese!!
This is one of my all time favorite combos! YUMMM! 🙂
PS- you look absolutely fabulous, momma!!
Thought pregos couldn’t eat feta?
@Pepper, As long as it’s pasteurized it’s fine! Whole Foods brand in the big white tub and all of Athenos feta types are made with pasteurized milk.
YUM! Just made this for dinner and my fiance and I absolutely devoured it. So delicious and light for summer. Thanks for a great recipe, girl.
@Katherine, Thank you!!!
LOVE this recipe!! My favorite summer dish is pasta or a quesadilla – either of those dishes/foods filled with vegetables, chicken, and cheese.
This is the next pasta recipe I’m trying! We’ve been eating a lot of pasta dressed with olive oil, diced tomatoes, pearl mozzarella, fresh basil and garlic. It’s so delicious and is a welcomed change from using sauce.
Read that you went back to RI. How wonderful and I’m jealous, but will be going back for the first weekend in August and can’t wait to “pig out” on all those favorites. Yesterday we took the kids on a surprise car ride to an ice cream shop in Phoenix where they have…Del’s!!!! The kids were ecstatic!!! It was good in the 111 degree heat and worth the hour drive to and from to see the kids’ reactions, but didn’t taste quite the same – no lemon pieces and they served it to us with a straw. So sacrilegious!
You’re looking beautiful by the way!
@Lynne @ 365 Days of Baking, Yum I love that pasta dish- sounds delicious. I’ve never had pearl mozzarella before, does it taste any different since it’s tied so small?
I can’t believe they had Del’s! It totally wasn’t authentic though if they served it with a STRAW and no lemon pieces! You better get some in RI in August! We have Rita’s in Philly and it is such garbage compared to Del’s- I can’t even drink it.
@RhodeyGirlTests,
Pearl mozzarella is great, just bite sized and I don’t think it tastes any different. Surprisingly enough I can’t find it at my local supermarket and have to get it at our Super Wal-Mart.
Yes, I cannot to go “home” – Del’s is WAY up there on my list!
That pasta looks delish! I can handle small doses of feta…I’m still working on it! I recently have been eating it in a wrap with lettuce, strawberries, balsamic vinegar and avocado!
i am totally putting this on my must tries…thank you!
This was a good base. I did an infusion of garlic & olive oil. Added a tablespoon of butter. A zest of one lemom and 1/2 lemon juice with a splash of white wine. I used angel hair pasta, but should have broken it into thirds since it was a bit hard to toss and serve. Like I said, a good base with lost of possiblities.
Thanks. Glad you tried it.