This is one of those super-fast pastas that you will be happy to add to your repertoire, especially now when many of us are getting swallowed up into back-to-school schedules.

You’ll even have time to make a green salad while the water comes to a boil, and prep the rest of the ingredients while the pasta cooks. You can make a complete dinner in less than half an hour.

Linguine with lemon, feta and basil

Serves 6

Start to finish: 25 minutes

Kosher salt to taste

1 pound dried linguine

¼ cup olive oil, plus more if needed

½ cup freshly grated Parmesan cheese

Grated zest and juice of 1 lemon

½ cup roughly chopped fresh basil

1 cup crumbled feta cheese

Freshly ground pepper to taste

Toasted pine nuts or pumpkin seeds to serve (optional)

Bring a large pot of salted water to a boil and then cook the pasta according to package directions, until al dente. Before draining, remove 1 cup of the cooking water. Drain the pasta.

Immediately return the pasta to the pot and add the olive oil, Parmesan, lemon zest and juice, basil, about ¾ of the crumbled feta, and half of the cooking water. Toss to combine, add salt and pepper to taste, and toss again. If it’s a bit dry and can use a touch more salt, add some or all of the remaining cooking water, and also another glug or two of the olive oil.

Turn the pasta into a serving bowl and top with the remaining feta, and the pine nuts or pumpkin seeds, if using. A final grind of pepper is a nice touch both flavor-wise and visually.