Linguine with Lemon, Feta And Basil

Serves 6 Start to finish:

25 minutes Kosher salt to taste

1 pound dried linguine

1/4 cupolive oil, plus more if needed

1/2 cup freshly gratedparmesan cheese

Grated zest and juice of 1lemon

1/2 cup roughly chopped fresh basil 1 cup crumbled feta cheese Freshly ground pepper to taste

Toasted pine nuts or pumpkin seeds to serve (optional)

Bring a large pot of salted water to a boil and then cook the pasta according to package directions, until al dente. Before draining, remove 1 cup of the cooking water. Drain the pasta.

Immediately return the pasta to the pot and add the olive oil, Parmesan, lemon zest and juice, basil, about 3/4 of the crumbled feta, and half of the cooking water. Toss to combine, add salt and pepper to taste, and toss again. If it’s a bit dry and can use a touch more salt, add some or all of the remaining cooking water, and also another glug or two of the olive oil.

Turn the pasta into a serving bowl and top with the remaining feta, and the pine nuts or pumpkin seeds, if using. A final grind of pepper is a nice touch both flavourwise and visually.

Nutrition information per serving: 457 calories; 157 calories from fat; 18 g fat (6 g saturated; 0 g trans fats); 28 mg cholesterol; 510 mg sodium; 59 g carbohydrate; 3 g fiber; X g sugar; 15 g protein.

Katie Workman has written two cookbooks focused on easy, familyfriendly cooking, “Dinner Solved!” and “The Mom 100 Cookbook.”