Creamy Feta-Lemon Penne With Asparagus


  • Kosher salt

  • 8 oz. 

    penne pasta

  • 2 tbsp. 

    unsalted butter or extra-virgin olive oil

  • 8 oz. 

    asparagus, trimmed, cut into 2" pieces

  • 1 

    large shallot, thinly sliced into rounds

  • 2 

    cloves garlic, thinly sliced

  • Finely grated zest of 1 medium lemon (about 2 tsp.), divided

  • Freshly ground black pepper

  • 1 

    (5.3-oz.) container plain Greek yogurt (preferably 5% fat or more)

  • 4 oz. 

    feta (about 1 c.), crumbled into small pieces, plus more for serving

  • 3 tbsp. 

    chopped fresh dill, divided

  • 1/4 c. 

    coarsely chopped toasted walnuts


  1. Step 1Bring a large pot of salted water to a boil. Cook pasta, stirring occasionally, until al dente according to package directions. Reserve 2 cups pasta water before draining.
  2. Step 2Meanwhile, in a large skillet over medium heat, melt butter. Add asparagus and shallot and cook, stirring occasionally, until slightly softened, about 1 minute. Add garlic and half of lemon zest; season with salt and pepper. Cook, stirring occasionally, until asparagus is bright green and tender and shallots are lightly caramelized, about 5 minutes more. 
  3. Step 3Remove from heat and add pasta, yogurt, feta, 2 tablespoons dill, and remaining lemon zest, stirring to combine. Stir in pasta water a couple tablespoons at a time to thin sauce to desired consistency; season with salt and pepper.
  4. Step 4Divide pasta among plates. Top with walnuts, more feta, and remaining 1 tablespoon dill.