Lemony Linguine With Olives and Feta

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This lemony pasta with feta cheese is guaranteed to brighten up dinnertime.

Lemony Linguine with Olives and Feta
Photo: Greg DuPree
Hands On Time:
20 mins
Total Time:
25 mins
Servings:
4

Here's a bright and citrusy pasta to add to your repertoire. Castelvetrano olives are meaty and subtle. Cooking mellows them out even more. Golden pine nuts are the right partner to add creaminess and richness to the sauce, along with some crunch. A hit of garlic and lemon plus Parmesan and pasta water make a glossy sauce that coats your linguine. Finally, a sprinkling of briny feta is the right finishing touch. Dust each plate with extra lemon zest for even more zing. For a milder version, simply skip the crushed red pepper.

Ingredients

  • 1 pound linguine

  • 3 tablespoons olive oil

  • 1 cup (4 1/2 oz.) Castelvetrano olives, pitted and chopped

  • ½ cup pine nuts

  • 3 cloves garlic, finely chopped (1 Tbsp.)

  • ½ teaspoon kosher salt, plus more for water

  • ½ teaspoon crushed red pepper, plus more for serving

  • ½ teaspoon freshly ground black pepper

  • 2 teaspoons lemon zest, divided, plus 1/4 cup fresh juice (from 2 lemons)

  • ¼ cup grated Parmesan cheese (about 1 oz.)

  • ¼ cup crumbled feta cheese (about 1 oz.)

Directions

  1. Bring a large pot of salted water to a boil over high. Cook linguine according to package directions for al dente. Drain, reserving 1 cup cooking water.

  2. Heat oil in a large, high-sided skillet or Dutch oven over medium. Add olives and pine nuts; cook, stirring often, until pine nuts are lightly golden, 3 to 5 minutes. Stir in garlic, salt, crushed red pepper, black pepper, and 1 teaspoon lemon zest; cook, stirring often, until fragrant, about 1 minute. Add lemon juice and remove from heat.

  3. Add linguine and 1/2 cup reserved cooking water. Gradually add Parmesan, stirring constantly. Add more cooking water as needed to make a smooth, glossy sauce.

  4. Serve sprinkled with feta and remaining 1 teaspoon lemon zest. Top with more crushed red pepper.

Nutrition Facts (per serving)

719 Calories
31g Fat
90g Carbs
22g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 719
% Daily Value *
Total Fat 31g 40%
Cholesterol 13mg 4%
Sodium 941mg 41%
Total Carbohydrate 90g 33%
Dietary Fiber 4g 14%
Total Sugars 6g
Protein 22g

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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