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 garlic cloves, minced
•
1/4 tsp. crushed red pepper flakes
•
Freshly ground black pepper
•
1 c. vegetable stock
•
1 c. freshly grated Parmesan
•
1/2 c. crumbled feta
•
1 c. chopped fresh basil