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Boil pasta according to package instructions and set aside. Heat oil and sear lemons cut side down for 3 minutes, until golden brown. Remove and set aside. Lower heat and add butter, garlic and red pepper flakes; cook about 3 minutes; remove from heat occasionally if necessary to prevent burning. Add lemon zest, juice of the two seared lemons, and chicken stock; simmer but do not boil or you’ll lose all your sauce! Season with salt and pepper and stir. Remove from heat, add pasta and mix well. Add half of the Parmesan and all of the feta. Mix well and sprinkle basil on top (or mix baby spinach in briefly?—try this). Serve with remaining Parmesan, garlic bread and salad.