Roasted Squash & Parsnip Quinoa Bowls with Hummus

Dinner · Lunch

Roasted Squash & Parsnip Quinoa Bowls with Hummus

Butternut squash, parsnips and Brussels sprouts roast on a hot sheet pan while the quinoa cooks. Spinach softens in the warm grains, and hummus gives each bowl a creamy center.
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Total
30 minutes
Serves
4 servings

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About this recipe.

Quinoa and spinach topped with roasted vegetables, hummus and a Dijon vinaigrette.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 10 oz peeled butternut squash (cut into 3/4-inch cubes)
  • 4 parsnips (peeled and cut into 3/4-inch cubes; about 2 cups)
  • 8 oz Brussels sprouts (trimmed and quartered lengthwise)
  • 1 small red onion (cut into wedges)
  • 1/4 cup olive oil (plus 2 tablespoons, divided)
  • 2 teaspoons kosher salt (divided)
  • 1 cup quinoa
  • 3 cups baby spinach
  • 1 tablespoon white balsamic or apple cider vinegar
  • 1 teaspoon Dijon mustard
  • 1/2 cup hummus

Start with a hot tray

The preheated sheet helps the vegetables brown as soon as they meet the metal. Keep them spread out so they roast rather than pile up and steam.

At the table

Serve warm, with the hummus spooned onto the side of each bowl and the remaining dressing passed around.

The cooking plan

How to make Roasted Squash & Parsnip Quinoa Bowls with Hummus.

  1. Put a large rimmed baking sheet in the oven and heat to 450°F. Toss the squash, parsnips, Brussels sprouts and onion with 2 tablespoons oil and 1 1/2 teaspoons salt. Carefully spread them on the hot sheet. Roast for about 20 minutes, tossing halfway through, until tender and browned. Let stand on the tray for 5 minutes.

  2. Meanwhile, cook the quinoa according to its package directions. Transfer to a large bowl and toss with the spinach and remaining 1/2 teaspoon salt until the leaves begin to wilt.

  3. Whisk the vinegar and mustard in a small bowl. Slowly whisk in the remaining 1/4 cup oil. Stir 2 tablespoons of this vinaigrette into the quinoa.

  4. Divide the quinoa among four bowls. Add the roasted vegetables, a spoonful of hummus and a drizzle of the remaining vinaigrette.

Let’s cook

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Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

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Roasted Squash & Parsnip Quinoa Bowls with Hummus

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Quinoa and spinach topped with roasted vegetables, hummus and a Dijon vinaigrette.
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Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Lunch
Cuisine: Contemporary
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  •  
    10 oz peeled butternut squash cut into 3/4-inch cubes
  •  
    4 parsnips peeled and cut into 3/4-inch cubes; about 2 cups
  •  
    8 oz Brussels sprouts trimmed and quartered lengthwise
  • 1 small red onion cut into wedges
  • 6 tablespoons olive oil divided
  • 2 teaspoons kosher salt divided
  •  
    1 cup quinoa
  • 3 cups baby spinach
  •  
    1 tablespoon white balsamic or apple cider vinegar
  • 1 teaspoon Dijon mustard
  •  
    ½ cup hummus

Equipment

Knife and cutting board
Mixing bowl
Wire whisk
Stirring spoon
Stirring spoon
Rimmed baking sheet
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Put a large rimmed baking sheet in the oven and heat to 450°F. Toss the squash, parsnips, Brussels sprouts and onion with 2 tablespoons oil and 1 1/2 teaspoons salt. Carefully spread them on the hot sheet. Roast for about 20 minutes, tossing halfway through, until tender and browned. Let stand on the tray for 5 minutes.
  2. Meanwhile, cook the quinoa according to its package directions. Transfer to a large bowl and toss with the spinach and remaining 1/2 teaspoon salt until the leaves begin to wilt.
  3. Whisk the vinegar and mustard in a small bowl. Slowly whisk in the remaining 1/4 cup oil. Stir 2 tablespoons of this vinaigrette into the quinoa.
  4. Divide the quinoa among four bowls. Add the roasted vegetables, a spoonful of hummus and a drizzle of the remaining vinaigrette.

Notes

Cut the squash and parsnips to the listed size so they roast at a similar rate.
The baking sheet is hot before the vegetables go on; use oven mitts and spread them carefully.

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Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.

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Pretzel-Crusted Chicken & Strawberry Avocado Salad

American Cuisine · Dinner

Pretzel-Crusted Chicken & Strawberry Avocado Salad

Salty pretzel crumbs make a crunchy coating for thin chicken cutlets. Slice the cooked chicken over a romaine salad with strawberries, avocado and red onion, then finish with honey-mustard dressing.
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Total
25 minutes
Serves
4 servings

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About this recipe.

Crisp pretzel-coated chicken over romaine, strawberries and avocado with honey-mustard vinaigrette.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 2 cups mini pretzel twists (about 2 1/2 oz)
  • 1 large egg
  • 2 8-oz breasts boneless skinless chicken
  • 1/2 teaspoon kosher salt
  • 3 tablespoons canola oil
  • 2 8-oz hearts romaine lettuce (trimmed and chopped)
  • 2 cups strawberries (quartered; about 10 oz)
  • 1 large avocado (diced)
  • 1/3 cup sliced red onion
  • 1/2 cup honey-mustard vinaigrette

Salty crunch meets fresh fruit

Strawberries and avocado balance the savory chicken without adding another cooking step. Keep the crumbs fine enough to coat the cutlets evenly.

At the table

Divide the salad among plates and lay the sliced chicken on top rather than tossing it into the dressing.

The cooking plan

How to make Pretzel-Crusted Chicken & Strawberry Avocado Salad.

  1. Crush the pretzels into fine crumbs with a rolling pin in a sealed bag, or pulse them in a food processor. Spread the crumbs in a shallow dish. Beat the egg in a separate dish.

  2. Slice each chicken breast horizontally into two thin cutlets, making four in total. Season with salt. Dip each cutlet in egg, let the excess run off, then press into the pretzel crumbs.

  3. Heat the oil in a large skillet over medium heat. Cook the chicken for about 4 minutes on the first side, turn and continue for about 3 minutes or until the thickest part reaches 165°F. Transfer to a clean towel-lined plate.

  4. Gently toss the romaine, strawberries, avocado and onion with the vinaigrette in a large bowl. Slice the cooked chicken and arrange it over the salad.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

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Pretzel-Crusted Chicken & Strawberry Avocado Salad

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Crisp pretzel-coated chicken over romaine, strawberries and avocado with honey-mustard vinaigrette.
Print Recipe
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Lunch, Salad
Cuisine: American
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  •  
    2 cups mini pretzel twists about 2 1/2 oz
  • 1 large eggs
  •  
    2 8-oz breasts boneless skinless chicken
  • ½ teaspoon kosher salt
  • 3 tablespoons canola oil
  •  
    2 8-oz hearts romaine lettuce trimmed and chopped
  •  
    2 cups strawberries quartered; about 10 oz
  • 1 large avocado diced
  •  
    ⅓ cup sliced red onion
  •  
    ½ cup honey-mustard vinaigrette

Equipment

Large skillet
Instant-read thermometer
Knife and cutting board
Mixing bowl
Rolling pin
Food processor
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Crush the pretzels into fine crumbs with a rolling pin in a sealed bag, or pulse them in a food processor. Spread the crumbs in a shallow dish. Beat the egg in a separate dish.
  2. Slice each chicken breast horizontally into two thin cutlets, making four in total. Season with salt. Dip each cutlet in egg, let the excess run off, then press into the pretzel crumbs.
  3. Heat the oil in a large skillet over medium heat. Cook the chicken for about 4 minutes on the first side, turn and continue for about 3 minutes or until the thickest part reaches 165°F. Transfer to a clean towel-lined plate.
  4. Gently toss the romaine, strawberries, avocado and onion with the vinaigrette in a large bowl. Slice the cooked chicken and arrange it over the salad.

Notes

Thin, even cutlets help the chicken cook through before the pretzel coating gets too dark.
Dress the salad just before serving so the lettuce and chicken coating retain their texture.

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Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.

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Sesame Pork Chops with Apricot Sauce & Ginger Spinach

Dinner · Main Dishes

Sesame Pork Chops with Apricot Sauce & Ginger Spinach

Thin pork chops cook in a sesame crust while dried apricots simmer into a glossy sauce. Rice and a quick pan of ginger spinach round out the plate.
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Total
35 minutes
Serves
4 servings

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About this recipe.

Sesame-coated pork chops with a sweet-savory apricot sauce, rice and ginger-wilted spinach.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 1 cup short-grain white rice
  • 1/2 cup dried apricots (finely chopped; about 3 1/2 oz)
  • 3/4 cup water (for the sauce)
  • 1/4 cup low-sodium tamari or soy sauce
  • 2 tablespoons honey
  • 4 4-oz chops boneless pork loin (about 1/2 inch thick)
  • 1/2 teaspoon kosher salt (divided)
  • 1/2 cup sesame seeds (black, toasted white, or a mixture)
  • 2 1/2 tablespoons canola oil (divided)
  • 1 teaspoon grated fresh ginger
  • 20 oz fresh spinach

A crisp coating and a glossy finish

Pressing the seeds firmly onto the dry chops helps them adhere. The apricot sauce is served over the cooked pork so the sesame crust can brown before it meets any liquid.

At the table

Put rice and spinach beside each chop, with the apricot sauce spooned over the meat just before serving.

The cooking plan

How to make Sesame Pork Chops with Apricot Sauce & Ginger Spinach.

  1. Cook the rice according to its package directions. In a small saucepan, combine the apricots, sauce water, tamari and honey. Simmer over medium heat for 8–10 minutes, stirring occasionally, until syrupy.

  2. Pat the pork dry and season with 1/4 teaspoon salt. Put the sesame seeds in a shallow dish and press each chop into them on both sides.

  3. Heat 2 tablespoons oil in a large skillet over medium heat. Add the chops and cook until the seeds are golden, starting with about 1–2 minutes per side and continuing as needed until the centers reach 145°F. Move to a clean plate and rest for at least 3 minutes.

  4. Wipe the skillet and raise the heat to medium-high. Add the remaining 1/2 tablespoon oil and the ginger. Stir for about 20 seconds, then add the remaining 1/4 teaspoon salt and spinach in batches. Cook, stirring, for about 2 minutes, until wilted.

  5. Serve the rested pork with rice and spinach, spooning the apricot sauce over the chops.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

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Sesame Pork Chops with Apricot Sauce & Ginger Spinach

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Sesame-coated pork chops with a sweet-savory apricot sauce, rice and ginger-wilted spinach.
Print Recipe
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian-inspired
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  •  
    1 cup short-grain white rice
  •  
    ½ cup dried apricots finely chopped; about 3 1/2 oz
  • ¾ cup water for the sauce
  •  
    ¼ cup low-sodium tamari or soy sauce
  • Golden honey in a glass bowl with a wooden honey dipper2 tablespoons honey
  •  
    4 4-oz chops boneless pork loin about 1/2 inch thick
  • ½ teaspoon kosher salt divided
  •  
    ½ cup sesame seeds black, toasted white, or a mixture
  • 2 ½ tablespoons canola oil divided
  •  
    1 teaspoon grated fresh ginger
  • 20 oz fresh spinach

Equipment

Saucepan
Small Saucepan
Large skillet
Instant-read thermometer
Knife and cutting board
Stirring spoon
Stirring spoon
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Cook the rice according to its package directions. In a small saucepan, combine the apricots, sauce water, tamari and honey. Simmer over medium heat for 8–10 minutes, stirring occasionally, until syrupy.
  2. Pat the pork dry and season with 1/4 teaspoon salt. Put the sesame seeds in a shallow dish and press each chop into them on both sides.
  3. Heat 2 tablespoons oil in a large skillet over medium heat. Add the chops and cook until the seeds are golden, starting with about 1–2 minutes per side and continuing as needed until the centers reach 145°F. Move to a clean plate and rest for at least 3 minutes.
  4. Wipe the skillet and raise the heat to medium-high. Add the remaining 1/2 tablespoon oil and the ginger. Stir for about 20 seconds, then add the remaining 1/4 teaspoon salt and spinach in batches. Cook, stirring, for about 2 minutes, until wilted.
  5. Serve the rested pork with rice and spinach, spooning the apricot sauce over the chops.

Notes

Use thin chops close to the listed 1/2-inch thickness; thicker chops take longer.
Check pork for 145°F and allow a 3-minute rest before eating.

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How do I change the number of servings?

Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.

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Grilled Asparagus Flatbreads with Ricotta & Hot Honey

Dinner · Lunch

Grilled Asparagus Flatbreads with Ricotta & Hot Honey

Warm, lightly charred naan makes the base for lemon ricotta and grilled asparagus. Arugula, pistachios and hot honey go on last for a mix of peppery greens, crunch and sweetness.
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Total
20 minutes
Serves
4 servings

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About this recipe.

Grilled naan with lemon ricotta, asparagus, arugula, hot honey and pistachios.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 1 lb asparagus (trimmed)
  • 1 1/2 tablespoons olive oil (divided, plus more to serve)
  • 3/4 teaspoon kosher salt (divided)
  • 1/2 teaspoon freshly ground black pepper (divided)
  • 4 naan flatbreads
  • 1 1/3 cups part-skim ricotta
  • 2 teaspoons finely grated lemon zest
  • 1 cup baby arugula
  • 2 tablespoons hot honey
  • 1/4 cup roasted salted pistachios (chopped)

Finish after the grill

The ricotta and fresh greens are added once the naan is warm. That keeps the cheese creamy and the arugula crisp instead of cooking them into the bread.

At the table

Serve whole as a light meal or cut into wedges for a shared platter.

The cooking plan

How to make Grilled Asparagus Flatbreads with Ricotta & Hot Honey.

  1. Heat a grill to medium-high, about 400–450°F. Toss the asparagus with 1/2 tablespoon oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Grill uncovered for about 3 minutes, turning often, until lightly charred and tender-crisp. Transfer to a board, cool slightly and cut into 2-inch pieces.

  2. Brush both sides of the naan with the remaining tablespoon oil. Grill for about 1 minute per side, until warm and lightly charred.

  3. Mix the ricotta with the lemon zest and remaining 1/4 teaspoon each salt and pepper. Spread about 1/3 cup onto each naan, leaving a small border.

  4. Add the asparagus and arugula. Finish with a little extra oil if desired, the hot honey and chopped pistachios.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

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Grilled Asparagus Flatbreads with Ricotta & Hot Honey

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Grilled naan with lemon ricotta, asparagus, arugula, hot honey and pistachios.
Print Recipe
Total Time 20 minutes
Servings: 4 servings
Course: Dinner, Lunch
Cuisine: Contemporary
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  • Fresh green asparagus spears1 lb asparagus trimmed
  • 1 ½ tablespoons olive oil divided, plus more to serve
  • ¾ teaspoon kosher salt divided
  • ½ teaspoon freshly ground black pepper divided
  •  
    4 naan flatbreads
  •  
    1 ⅓ cups part-skim ricotta
  • Finely grated yellow lemon zest beside a partly zested lemon2 teaspoons finely grated lemon zest
  •  
    1 cup baby arugula
  •  
    2 tablespoons hot honey
  •  
    ¼ cup roasted salted pistachios chopped

Equipment

Grill
Knife and cutting board
Mixing bowl
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Heat a grill to medium-high, about 400–450°F. Toss the asparagus with 1/2 tablespoon oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Grill uncovered for about 3 minutes, turning often, until lightly charred and tender-crisp. Transfer to a board, cool slightly and cut into 2-inch pieces.
  2. Brush both sides of the naan with the remaining tablespoon oil. Grill for about 1 minute per side, until warm and lightly charred.
  3. Mix the ricotta with the lemon zest and remaining 1/4 teaspoon each salt and pepper. Spread about 1/3 cup onto each naan, leaving a small border.
  4. Add the asparagus and arugula. Finish with a little extra oil if desired, the hot honey and chopped pistachios.

Notes

Watch the naan closely; thin breads can char quickly on a hot grill.

Tried this recipe?

Let us know how it was!

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How do I change the number of servings?

Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.

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Grilled Beef Kofta with Herbed Pearl Couscous

Dinner · Main Dishes

Grilled Beef Kofta with Herbed Pearl Couscous

These small beef kofta get their flavor from grated onion, herbs and a shawarma spice blend. Toasted pearl couscous, tomatoes and scallions make a substantial salad underneath.
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Total
30 minutes
Serves
4 servings

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About this recipe.

Shawarma-spiced beef skewers with toasted pearl couscous, tomatoes and fresh herbs.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 3 tablespoons olive oil (divided, plus more for grill grates)
  • 1 1/2 cups pearl couscous
  • 1 3/4 teaspoons kosher salt (divided)
  • 1 1/2 lb 85% lean ground beef
  • 1/4 cup grated yellow onion
  • 2 teaspoons shawarma spice blend
  • 1/4 cup finely chopped parsley and/or mint (plus 2 tablespoons, divided)
  • 3/4 teaspoon freshly ground black pepper (divided)
  • 2 cups cherry tomatoes (halved)
  • 4 scallions (sliced)

Toast the couscous before boiling

A few minutes in oil gives the pearl couscous a nutty flavor. Mixing the kofta until the meat holds together helps the small cylinders stay on their skewers.

At the table

Pile the couscous salad onto a platter and arrange the hot skewers over it.

The cooking plan

How to make Grilled Beef Kofta with Herbed Pearl Couscous.

  1. Warm 1 tablespoon oil in a medium saucepan over medium-high heat. Toast the couscous for about 5 minutes, stirring often, until lightly golden. Add enough hot water to cook it freely, season with 1/2 teaspoon salt and bring to a boil. Cook uncovered for about 8 minutes, or until al dente. Drain, transfer to a large bowl and toss with 1 tablespoon oil.

  2. Combine the beef, grated onion, spice blend, 1/4 cup herbs, 1 teaspoon salt and 1/2 teaspoon pepper. Mix and knead briefly until the mixture holds together. Shape into 12 cylinders, about 2 oz each, and press onto skewers. Metal skewers work well.

  3. Oil the grill grates and heat the grill to high, about 450–500°F. Grill the kofta uncovered, turning often, for about 7–8 minutes or until browned and the centers reach 160°F.

  4. Toss the couscous with the tomatoes, scallions, remaining 2 tablespoons herbs, remaining tablespoon oil and remaining 1/4 teaspoon each salt and pepper. Serve with the kofta.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

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Grilled Beef Kofta with Herbed Pearl Couscous

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Shawarma-spiced beef skewers with toasted pearl couscous, tomatoes and fresh herbs.
Print Recipe
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Middle Eastern-inspired
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  • 3 tablespoons olive oil divided, plus more for grill grates
  •  
    1 ½ cups pearl couscous
  • 1 ¾ teaspoons kosher salt divided
  •  
    1 ½ lb 85% lean ground beef
  •  
    ¼ cup grated yellow onion
  •  
    2 teaspoons shawarma spice blend
  •  
    6 tablespoons finely chopped parsley and/or mint divided
  • ¾ teaspoon freshly ground black pepper divided
  • 2 cups cherry tomatoes halved
  • 4 scallions sliced

Equipment

Saucepan
Saucepan
Grill
Instant-read thermometer
Knife and cutting board
Mixing bowl
Stirring spoon
Stirring spoon
Skewers
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Warm 1 tablespoon oil in a medium saucepan over medium-high heat. Toast the couscous for about 5 minutes, stirring often, until lightly golden. Add enough hot water to cook it freely, season with 1/2 teaspoon salt and bring to a boil. Cook uncovered for about 8 minutes, or until al dente. Drain, transfer to a large bowl and toss with 1 tablespoon oil.
  2. Combine the beef, grated onion, spice blend, 1/4 cup herbs, 1 teaspoon salt and 1/2 teaspoon pepper. Mix and knead briefly until the mixture holds together. Shape into 12 cylinders, about 2 oz each, and press onto skewers. Metal skewers work well.
  3. Oil the grill grates and heat the grill to high, about 450–500°F. Grill the kofta uncovered, turning often, for about 7–8 minutes or until browned and the centers reach 160°F.
  4. Toss the couscous with the tomatoes, scallions, remaining 2 tablespoons herbs, remaining tablespoon oil and remaining 1/4 teaspoon each salt and pepper. Serve with the kofta.

Notes

Spice blends vary in salt content, so check the label before adding extra seasoning.
Use 160°F in the center of the ground beef as the doneness check; timing varies with the thickness of the kofta.

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How do I change the number of servings?

Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.

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Lemon-Olive Linguine with Feta & Pine Nuts

Dinner · Main Dishes

Lemon-Olive Linguine with Feta & Pine Nuts

A pan of olives, pine nuts and garlic becomes the base for a glossy lemon sauce. Toss in hot linguine and a little pasta water, then finish with feta and fresh zest.
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Total
25 minutes
Serves
4 servings

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About this recipe.

Linguine tossed with green olives, toasted pine nuts and lemon, finished with feta.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 1 lb linguine
  • 3 tablespoons olive oil
  • 1 cup Castelvetrano olives (pitted and chopped; about 4 1/2 oz)
  • 1/2 cup pine nuts
  • 3 garlic cloves (minced)
  • 1/2 teaspoon kosher salt (plus salt for pasta water)
  • 1/2 teaspoon crushed red pepper (plus more to serve)
  • 1/2 teaspoon freshly ground black pepper
  • 2 teaspoons finely grated lemon zest (divided)
  • 1/4 cup fresh lemon juice
  • 1/4 cup grated Parmesan (about 1 oz)
  • 1/4 cup crumbled feta (about 1 oz)

Keep the lemon lively

Some zest warms in the sauce and the rest goes on at the end. The olives and cheeses are salty, so taste the pasta before reaching for additional salt.

At the table

Serve immediately, with the feta scattered over the top rather than stirred completely into the sauce.

The cooking plan

How to make Lemon-Olive Linguine with Feta & Pine Nuts.

  1. Cook the linguine in a large pot of boiling salted water until al dente, following its package directions. Save 1 cup of pasta water before draining.

  2. Warm the olive oil in a large high-sided skillet over medium heat. Add the olives and pine nuts and stir often for 3–5 minutes, until the nuts are lightly golden.

  3. Add the garlic, measured salt, crushed red pepper, black pepper and 1 teaspoon lemon zest. Stir for about 1 minute, then add the lemon juice and take the pan off the heat.

  4. Add the drained linguine and 1/2 cup reserved pasta water. Toss while adding the Parmesan gradually. Use more pasta water as needed to make a smooth sauce that coats the strands.

  5. Finish with feta, the remaining teaspoon lemon zest and extra crushed red pepper if desired.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

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Lemon-Olive Linguine with Feta & Pine Nuts

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Linguine tossed with green olives, toasted pine nuts and lemon, finished with feta.
Print Recipe
Total Time 25 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mediterranean-inspired
Ingredients Equipment Instructions Notes

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Ingredients
  

  •  
    1 lb linguine
  • 3 tablespoons olive oil
  •  
    1 cup Castelvetrano olives pitted and chopped; about 4 1/2 oz
  •  
    ½ cup pine nuts
  • 3 garlic cloves minced
  • ½ teaspoon kosher salt plus salt for pasta water
  • ½ teaspoon crushed red pepper plus more to serve
  • ½ teaspoon freshly ground black pepper
  • Finely grated yellow lemon zest beside a partly zested lemon2 teaspoons finely grated lemon zest divided
  • ¼ cup fresh lemon juice
  •  
    ¼ cup grated Parmesan about 1 oz
  •  
    ¼ cup crumbled feta about 1 oz

Equipment

Large stockpot
Large skillet
Knife and cutting board
Mixing bowl
Stirring spoon
Stirring spoon
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Cook the linguine in a large pot of boiling salted water until al dente, following its package directions. Save 1 cup of pasta water before draining.
  2. Warm the olive oil in a large high-sided skillet over medium heat. Add the olives and pine nuts and stir often for 3–5 minutes, until the nuts are lightly golden.
  3. Add the garlic, measured salt, crushed red pepper, black pepper and 1 teaspoon lemon zest. Stir for about 1 minute, then add the lemon juice and take the pan off the heat.
  4. Add the drained linguine and 1/2 cup reserved pasta water. Toss while adding the Parmesan gradually. Use more pasta water as needed to make a smooth sauce that coats the strands.
  5. Finish with feta, the remaining teaspoon lemon zest and extra crushed red pepper if desired.

Notes

For a vegetarian version, choose Parmesan-style cheese made with vegetarian rennet.
Keep the pine nuts moving in the pan and watch their color closely.

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