Summary
| Prep Time | 15 mins |
| Cook Time | 20 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
Ingredients- 250 g ribbon noodles
- 200 g feta cheese
- 15 tablespoon olive oil
- 3 cloves garlic
- 250 g asparaus, reen
- 2 lemon (s), juice it
- 1 handful tomato (s), dried in oil
- 1 handful cocktail tomatoes
- 1 handful herbs (e.g. parsley or basil)
Print Recipe
Pin Recipe Instructions
- Cook the ribbon pasta al dente according to the instructions on the packet and set aside.
- Wash the asparagus and cut into pieces approx. 4 cm long. Fry this with 3 tablespoons of olive oil in a pan with salt and pepper until it is soft but still slightly crunchy.
- Cut the feta into small pieces and set aside some of it. Halve the sun-dried tomatoes and keep them ready. Press the garlic cloves and set aside.
- In the pasta pot, heat the remaining olive oil with the garlic and feta cheese and stir to a creamy paste. Add the pasta, fresh herbs, sun-dried tomatoes, as well as the fresh tomatoes and asparagus. Season to taste with salt, pepper and fresh lemon juice.
About Editorial Staff
The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
Get FREE Recipe Gifts now. Or latest free cooktops from our best collections.
Disable Ad block to get all the secrets. Once done, hit any button below