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 Linguine with Lemon, Feta, and Basil Recipe-15288

Photo by: Ditte Isager
Comments: 1


The light and zesty flavor of this pasta dish makes it ideal for the summer. It's also quick and easy for supper during the week, because you are likely to have the ingredients on hand.

Yield: Serves 4


  • 1 pound fresh (or 10 ounces dried) linguine
  • ΒΌ cup olive oil
  • Grated zest and juice of 1 lemon
  • 1/3 cup freshly grated Parmesan
  • Handful of fresh basil, leaves only
  • 7 ounces feta cheese, crumbled
  • 2 tablespoons toasted pine nuts


Cook the fresh pasta in a large pot of salted boiling water for 2 minutes. If using dried pasta, cook according to package directions until al dente. Tip the pasta into a colander, leaving about 2 tablespoons of the cooking water in the pot.

Immediately return the pasta to the pot and add the olive oil, lemon zest and juice, Parmesan, basil, and three-quarters of the crumbled feta. Toss well and check the seasoning. Divide among warm plates and scatter the remaining feta and the pine nuts over the top. Serve at once.

© 2008 Gordon Ramsay

Nutritional Information

Nutrients per serving (% daily value)

585kcal (29%)
374mg (37%)
21mg (36%)
89mcg RAE (3%)
51mg (17%)
687mg (29%)
11g (56%)
30g (47%)
2mg (11%)

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  • tricia evulet

    09.23.12 Flag comment

    Excellent, everyone (family and guests) raved. I love that it's easy, and thatt he taste is so amazing.


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