Description
Lemon butter pasta is quick and easy to make, light yet filling, and loaded with flavor. A delicious twist on classic buttered noodles ready in 15 minutes.
Ingredients
Scale
- 1/2 pound (8 ounces) dry spaghetti
- 3 tablespoons butter
- 1 tablespoon olive oil
- 1 tablespoon garlic, minced
- 2 tablespoons fresh parsley, finely chopped
- 1/4 cup Parmesan cheese, freshly grated
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon ground black pepper (or to taste)
- crushed red pepper flakes (optional)
Instructions
- Bring a large pot of salted water to boil over medium-high heat. Add spaghetti noodles and cook until al dente according to package directions, about 8-10 minutes. Reserve 1/2 cup of the hot pasta water in a small bowl. Drain the noodles and set aside.
- Meanwhile, heat butter and olive oil in a large skillet over medium-high heat until sizzling and bubbling, about 1 minute. Add minced garlic and sauté until fragrant, about 1 minute.
- Add parsley, Parmesan cheese, lemon juice, lemon zest, and a splash of pasta water. Stir to combine and simmer gently.
- Add cooked pasta and toss well. Add Parmesan and gradually add more pasta water until silky (about 1/4 cup to 1/2 cup).
- Season with salt and pepper to taste. Serve immediately with extra Parmesan, parsley, and red pepper flakes, if desired.
Notes
How to store: Keep leftover lemon butter pasta in the fridge for up to 4-5 days inside an airtight container. Allow the pasta to cool to room temperature before storing to prevent condensation from forming inside the container.
How to reheat: Lemon butter pasta reheats well in the microwave. Cover pasta in a vented container and heat on medium to low heat in 30-second intervals until warmed through, mixing occasionally. You can also reheat it on the stove over medium-low heat. Add a splash of water if the sauce is too thick.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian