Lemon Spaghetti with Feta and Basil

By margiekyle

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 garlic cloves, minced
• 1/4 tsp. crushed red pepper flakes
• Freshly ground black pepper
• 1 c. vegetable stock
• 1 c. freshly grated Parmesan
• 1/2 c. crumbled feta
• 1 c. chopped fresh basil

Details

Servings 4
Preparation time 5mins
Cooking time 20mins
Adapted from delish.com

Preparation

Step 1

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.
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, about 2 to 3 minutes. Add 1 tablespoon lemon zest, juice of 2 lemons, 1 teaspoon salt, 1/2 teaspoon black pepper, and vegetable stock and stir.
Add pasta to pot with garlic-lemon mixture. 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 chopped basil.
Transfer pasta to a platter and top with remaining parmesan, feta, and basil. Serve immediately.