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Summery Lemon-Feta Pasta In 15 Minutes: Cooking With Courtney

3 min read

Hello, readers! Courtney here, back from a vacation and ready with lots of fresh recipe ideas. Before we get into this 15-minute lemon-feta pasta recipe — the latest recipe from my blog, Feed the Soul — I’ve got a quick question to ask you.

As we head into the summertime months I’m planning to start a new recipe series called “Summer Basics,” which will feature some of my favorite things to make this time of year that are so much better when DIY’d at home and easier than you might think, like barbecue sauce, pesto, and tortilla chips with restaurant-style oven-roasted salsa. You know, the kinda nosh you might enjoy al fresco on a warm summer evening or bring to your block party.

I want to hear your feedback! What are some simple summertime staples that you’d love to learn to make from scratch? Email me your suggestions at [email protected]!


From Feed the Soul Blog:

Chickpeas (AKA garbanzo beans) in pasta. A little controversial, I know. But it’ll all make sense once you give this easy peasy, 15-minute, vegetarian pasta a try!

This bright, lemony pasta with a whipped garlicky feta sauce and sweet cherry tomatoes is an especially lovely treat to enjoy al fresco on a warm night.

And even though this pasta is vegetarian, it’s filling and nourishing thanks to the addition of chickpeas, which have a beautiful, hearty bite that make this dish a great Meatless Monday contender for those used to eating meat at most meals. Chickpeas are packed with protein, fiber, vitamins and minerals.

This pasta is like a big, warm bowl of tangy and wholesome goodness. This flavorful yet simple recipe works great for weeknights since it comes together with minimal prep and cook time. Boil some pasta, mix together a quick sauce, mix it all together in a bowl and you’re done!


Note: Find the full recipe here.


Courtney Teague/Feed the Soul Blog

If you’re new to the wonderful world of whipped feta, WELCOME. It’s life-changing. People make whipped feta all kinds of ways, but I prefer to keep it a little lighter by using a blender or food processor to combine feta cheese with a little bit of water and olive oil. Sometimes I blend in herbs or garlic, and I put it on everything now — carrots, pasta, celery, crackers, bell pepper sticks, bread.

Don’t fret if you don’t have a blender or food processor. For this recipe, you can also finely chop the feta and mix it into the warm pasta with the rest of the ingredients.

Get the full recipe, including ingredients, instructions, tips and more photos, at feedthesoulblog.com.

Read more Cooking with Courtney columns and submissions.

Patch Wants To Feature Your Recipe!

Whether you’re new to cooking or a seasoned veteran (pun intended), we want to feature your recipe as a Cooking with Courtney Reader Recipe of the Week.

Use the form below to share your recipe. (Can’t see the form? Click here or email your recipe to [email protected])


Cooking with Courtney is a weekly series featuring recipes by Patch Editor Courtney Teague. She also features reader recipe submissions in her Reader Recipe of the Week series.

Keep up with her latest recipes on Instagram, Facebook, Pinterest and Twitter @feedthesoulblog.

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