Simple Lemony Feta and Mascarpone Pasta
The ultimate comfort food, Simple Lemony Feta and Mascarpone Pasta combines creamy cheeses, vibrant asparagus, and a zesty kick from fresh lemon juice. It's a delectable weeknight dinner that is easy to prepare and guaranteed to satisfy your cravings. Make this delicious dish tonight!
Equipment
- Skillet
- Frying Pan
- Whisk
- Oven
- Large Pot
- Saucepan
- Grater
- Chef's Knife
- Baking Sheet
Ingredients
- 1 pound long cut pasta I used Diada De Laurentiis Pasta from Target
- 1 large bunch asparagus ends trimmed
- 1 tablespoon olive oil
- to taste salt and fresh black pepper
- 2 tablespoons unsalted butter
- 8 ounces mascarpone cheese may sub cream cheese if needed
- 1 cup heavy cream
- 2 cups milk I used 2%
- 8 ounces feta cheese finely crumbled or grated
- 1/4 cup fresh lemon juice
- 1 teaspoon freshly grated lemon zest
- pinch crushed red pepper optional
- 1/4 cup flat leaf parsley chopped
Instructions
- Bring a large pot of water to a boil. Boil the past according to package directions until al dente. Drain.
- Preheat your grill to high heat. Place the asparagus in a baking dish, coat with olive oil and sprinkle salt and pepper over them. Grill the asparagus spears for 5-10 minutes, until nicely charred and just fork tender, turning them every few minutes so that they brown relatively evenly. Remove and chop into thirds.
- Alternately, you may roast the asparagus by preheating the oven to 400 degrees. Place the asparagus in a roasting pan or on a baking baking sheet and toss with the 1 tablespoon olive oil, salt and pepper. Roast in the preheated oven for 25-30 minutes or until tender and crisp. Remove and chop into thirds.
- Heat a large skillet with high sides over medium-high heat, add the butter, cream, milk, and mascarpone and feta cheeses. Bring to a boil and simmer until smooth and creamy, about 5 minutes. Add the lemon juice, lemon zest, crushed red pepper and a good pinch of pepper, whisking until the cheese has fully melted. Simmer the sauce 3-5 minutes until the sauce is smooth and creamy. Add the pasta and asparagus to the sauce and toss well. Cook another 1-2 minutes to warm through. Add the parsley and toss. Serve immediately with fresh feta or parmesan.
Notes
- If your skillet is not big enough to toss the pasta in: transfer everything to a large pot or serving bowl and toss well.