Linguine with Lemon, Feta, and Basil
on Sep 02, 2018, Updated May 07, 2025
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One of those great fast and easy pastas that make weeknight dinners happen.
This is one of those super fast pasta recipes that you will be very happy to add to your weeknight repertoire, especially as many of us get swallowed up into back-to-school schedules. You will even have the time to make a green salad while the water comes to a boil and prep the rest of the ingredients while the pasta cooks. All in, you’ve made a complete dinner in less than 1/2 hour. Woo hoo!
And if you’re in the market for other quick and easy pasta recipes, try Chicken Marsala Pasta, Sun-Dried Tomato Pasta, or Vegetarian Greek Pasta, or this Linguine with White Clam Sauce recipe with canned clams.
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Table of Contents
This Linguine with Lemon, Feta and Basil is one of those great fast and easy pastas that make weeknight dinners happen.
Linguine with Lemon, Feta, and Basil Ingredients
- Linguine – Try another long skinny pasta instead.
- Olive oil
- Parmesan cheese – Use fresh or freshly grated — none of that stuff in a can!
- Lemon – You’ll want to use whole lemons here, as you’ll be using both the zest and the juice.
- Basil – Definitely fresh.
- Feta cheese – The better the feta, the better the finished dish.
- Pine nuts or pumpkin seeds – Add great nutty flavor and some nice texture.
Tips and Variations
In this recipe, you’ll want to be judicious with additional salt. This is because you will be using some of the salted pasta cooking water to make the sauce, plus you’re adding cheese to the pasta. Parmesan can be a little salty, and feta certainly as well, so as you toss the pasta with the cooking water, cheeses and other ingredients, taste as you go. Remind yourself of the golden rule of salt (and most ingredients) — you can add more later, but you can’t take it out. Check out additional tips on cooking perfect pasta.
This pasta is vegetarian but you could definitely add some cooked shrimp or cubes of chicken (sautéed, poached, baked, grilled, whatever you like). This would be a great way to use up a couple of leftover cooked chicken breasts or make us of a rotisserie chicken.
And while linguine is the suggested noodle (and shown in the photo), of course, any pasta shape would work. But every once in a while, it’s just plain fun to have a pasta that you can twirl — ask any kid.
Add a final drizzle of basil oil to the pasta before serving.
How to Make Linguine with Lemon, Feta, and Basil
- Cook the pasta: Before draining, remove 1 cup of the cooking water.
- Toss with other ingredients: Return the pasta to the pot and add the olive oil. 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, and season. If it’s a bit dry and can use a touch more salt, add some or all of the remaining cooking water.
- Serve: Turn into a serving bowl and top with the remaining feta, and the pine nuts or pumpkin seeds, if using.
What to Serve With Linguine with Lemon, Feta, and Basil
More Vegetarian Pasta Recipes
- Pasta Shells with Pumpkin in a Creamy Cheesy Sauce
- Simplest Tomato, Basil, and Mozzarella Pasta Salad
- Pasta with Fresh Heirloom Tomato Sauce
- Pasta with Sautéed Kale and Toasted Bread Crumbs
- Creamy Four-Cheese Pasta
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Linguine with Lemon, Feta, and Basil
Ingredients
- Kosher salt (to taste)
- 1 pound dried linguine
- ¼ cup olive oil
- ½ cup freshly grated Parmesan cheese
- Grated zest and juice of 1 lemon
- ½ cup roughly chopped fresh basil
- 1 cup crumbled feta cheese
- freshly ground black pepper (to taste)
- Toasted pine nuts or pumpkin seeds (to serve; optional)
Instructions
- Bring a large pot of salted water to a boil, then cook the pasta according to package directions, until al dente. Before draining, remove 1 cup of the cooking water. Drain the pasta.
- Return the pasta to the pot and add the olive oil. 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.
- Turn into a serving bowl and top with the remaining feta, and the pine nuts or pumpkin seeds, if using.
Notes
- People often wonder how much to salt the cooking water for pasta. The answer is probably more than you’d think. Some chefs say that the water should taste like the sea, which may be a bit extreme, but a solid tablespoon of salt in a large pot of water is not overdoing it.
- This pasta is vegetarian but you could definitely add some cooked shrimp or cubes of chicken (sautéed, poached, baked, grilled, whatever you like). This would be a great way to use up a couple of leftover cooked chicken breasts or make us of a rotisserie chicken.
- While linguine is the suggested noodle, of course any pasta shape would work.
