Easy Lemon Asparagus Spaghetti with Feta (Fresh 20-Minute Pasta)

Looking for a light, fresh, and flavorful pasta recipe? This lemon asparagus spaghetti with feta is the perfect spring and summer meal—bright, creamy, and ready in about 20 minutes.

Tender asparagus, garlic, lemon, and salty feta come together in a simple pasta dish that feels elegant while using just a handful of ingredients.

Why You’ll Love This Recipe

• Great for lunch or a light dinner
• Ready in about 20 minutes
• Fresh, bright lemon flavor
• Perfect for spring and summer
• Simple ingredients, big flavor

Serving Suggestions

This pasta is delicious on its own, but you can also serve it with:

• Fresh basil or parsley
• Toasted pine nuts
• Extra black pepper or chili flakes

Tips for Best Results

• Don’t overcook the asparagus—it should stay bright green and slightly crisp
• Use freshly squeezed lemon juice for the best flavor
• Reserve a little pasta water if you want a silkier sauce
• Add feta just before serving for the best texture

This easy lemon asparagus spaghetti with feta is a simple yet elegant meal that’s fresh, comforting, and full of flavor.

Easy Lemon Asparagus Spaghetti with Feta

Ingredients (Serves 2)

• 200 g spaghetti (about 7 oz)
• 500 g green asparagus (about 1 lb)
• 2 garlic cloves, sliced
• 2 tablespoons olive oil (plus extra for serving)
• 1 lemon (juice and zest)
• 100 g feta cheese (about 3.5 oz)

Instructions

Wash the asparagus and snap off the woody ends. Cut off the asparagus tips and set them aside. Slice the remaining stalks into 3/4-inch (2 cm) pieces.

Cook the spaghetti according to package instructions. About 3 minutes before the pasta is done, add the asparagus stalk pieces (not the tips) to the pot.

Drain when both the pasta and asparagus are tender.

Meanwhile, heat olive oil in a large pan over medium heat. Add the sliced garlic and sauté for about 1 minute.

Add the asparagus tips and cook for another 2 minutes, stirring frequently.

Pour in the lemon juice, then add the cooked spaghetti and asparagus. Toss everything together until well combined.

Serve topped with crumbled feta, fresh lemon zest, and an extra drizzle of olive oil.

Enjoy!