Name: Lemon Spaghetti with Feta and Basil
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: Kosher salt -; 1 lb. spaghetti -; 3 tbsp. extra-virgin olive oil -; 2 lemons, 1 zested, both halved with seeds removed -; 2 tbsp. butter -; 2 cloves garlic, minced -; 1/4 tsp. crushed red pepper flakes -; Freshly ground black pepper -; 1 c. vegetable stock -; 1 c. freshly grated Parmesan, divided -; 1/2 c. crumbled feta, divided -; 1 c. chopped fresh basil, divided -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Lemon Spaghetti with Feta and Basil

1. Kosher salt -

2. 1 lb. spaghetti -

3. 3 tbsp. extra-virgin olive oil -

4. 2 lemons, 1 zested, both halved with seeds removed -

5. 2 tbsp. butter -

6. 2 cloves garlic, minced -

7. 1/4 tsp. crushed red pepper flakes -

8. Freshly ground black pepper -

9. 1 c. vegetable stock -

10. 1 c. freshly grated Parmesan, divided -

11. 1/2 c. crumbled feta, divided -

12. 1 c. chopped fresh basil, divided -

How to cook deliciously - Lemon Spaghetti with Feta and Basil

1. Stage

Bring an 8-quart stock pot of water to a boil and generously season with salt. Cook pasta according to package directions, until al dente. Drain, reserving 1 cup pasta water.

2. Stage

Return pot to stove over medium-high heat. Add olive oil to pot and place lemons cut side down on the bottom of the pot. Sear lemons until they have a golden brown color, about 3 minutes, then remove and set aside. Add butter, garlic, and red pepper flakes to pot; cook until garlic has softened, 2 to 3 minutes. Add 1 tablespoon lemon zest, juice of 2 lemons and vegetable stock; season with salt and pepper and stir.

3. Stage

Add pasta to pot with garlic-lemon mixture, then mix in half the Parmesan and feta. (If pasta seems dry, slowly add reserved pasta water until desired consistency.) Just before serving, mix in half the basil.

4. Stage

Transfer pasta to a platter and top with remaining Parmesan, feta, and basil. Serve immediately.