A light and refreshing summer dish, this Asparagus Pasta with Creamy Lemon Feta Sauce is packed with protein, fiber, and is gluten free!
Hi from the east coast! I am back home for a week to celebrate with my friend at her bachelorette party and visiting my family for a few days! I am so excited to be back home! I haven’t seen my family since Christmas and it’s probably been a year and a half since I have seen my friend! That is the one downside of living halfway across the country.
I’ll be heading to the beach for the bachelorette party and then hanging at the beach with my family afterwards. It’s been almost a year (!!) since I’ve been to the beach so I’m so pumped to just hang out and relax with my family.
I shared this picture a couple months ago on Instagram and a lot of you asked for the recipe. Sometimes I am a little slow on things ha. But it’s fitting that I am sharing it now since one of the main ingredients was a staple in our diets growing up during the summer months. My dad worked in NJ and would bring home pounds and pounds of fresh asparagus (and tomatoes and blueberries). I’m talking like 10+ pounds. Even though it was so much, it was so fresh, you really couldn’t get tired of it.
We are usually ones to just sauté asparagus, but I wanted to take it up a notch. I paired it with some pasta and made a quick sauce with plain greek yogurt (I love siggi’s), lemon juice, and olive oil. You could also sub a dairy free yogurt or coconut cream if dairy isn’t you thing. I used Banza pasta – it’s made chickpeas and packs a lot of protein per serving. You can use whatever kind you like though. This recipe is only serves 1, but can easily be doubled or tripled!
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- 2 ounces uncooked pasta (I used Banza chickpea pasta)
- 1 heaping cup chopped asparagus (about 110 grams)
- ¼ cup plain greek yogurt (I used siggi's 0%) or yogurt of choice
- 1 ounce crumbled feta
- ⅛ cup packed parsley, roughly chopped
- 2 teaspoons olive oil, divided
- optional toppings: lemon zest, olive oil, red pepper flakes, feta, parsley...
- Make the sauce. Add yogurt, feta, parsley, lemon juice, and 1 teaspoon olive oil to a small bowl. Stir to combine. Set aside.
- Cook pasta according to package.
- While the pasta cooks, make the asparagus. Heat a medium sized sauté pan over medium heat. Once hot add remaining 1 teaspoon olive oil. Add asparagus and cook for 5 mins, stirring occasionally, until sightly soft but still has some crunch.
- When pasta is done, drain and rinse. Add to a bowl with asparagus and sauce and stir to combine. Top with more feta, parsley, and optional toppings if desired.
- Enjoy!
Thanks so much for Banza for providing me with some product and helping make this post possible!
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Wow this is so simple and SO delicious looking. I found that asparagus is delicious on pasta this year, and this sounds like another good way to eat it in pasta. I hope you have a really good time with your family. Family time is an incredible blessing.
It is a good combo, but I wouldn’t think it would be! And the family time was so good. I had so much fun being with them for the last week 🙂
Can you replace the yogurt with coconut milk or something else?
Yes! You could use a dairy free yogurt, full fat coconut milk (I would try to get the thickest part), or even a cashew cream (just soaked and rinsed cashews blended with some water). Hope that helps!
Made this last night! Such an easy recipe. I couldn’t find the chickpeas pasta at the store I usually shop at. I should have researched a little more to find it. Less carbs, more protein and fiber than Brown rice pasta. Sauce was yummy though!!
Yay, so glad you liked it Lisette! Thank you for trying it!