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Lemon Spaghetti with Feta, Parmesan and Basil
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
  • ¼ tsp. crushed red pepper flakes
  • Freshly ground black pepper
  • 1 c. vegetable stock
  • 1 c. freshly grated Parmesan, divided
  • ½ c. crumbled feta, divided
  • 1 c. chopped fresh basil, divided
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