Lemon Butter Pasta
This lemon butter pasta is a quick and zesty dish perfect for busy weeknights, featuring fresh lemon juice and garlic in a buttery sauce.
Equipment
- large pot or deep skillet
Ingredients
- 2 tablespoons olive oil
- 4 cloves garlic, thinly sliced
- ½ teaspoon red pepper flakes
- 2.5-3 cups chicken broth low-sodium or vegetable broth
- ½ cup fresh lemon juice
- ½ pound spaghetti 8 ounces dry pasta
- 4 tablespoons salted butter
- 1 tablespoon lemon zest
- ¼ cup grated Parmesan cheese
- 1 tablespoon fresh Italian flat-leaf parsley and/or basil, minced
- black pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat, then add garlic and red pepper flakes, cooking until fragrant.
- Deglaze with broth and lemon juice, bringing to a low simmer.
- Add spaghetti, reduce heat, and simmer until al dente, adding more broth if necessary.
- Stir in butter until melted once pasta is cooked.
- Mix in lemon zest, Parmesan, parsley, and black pepper, then toss to coat.
- Serve immediately, garnished as desired.
Notes
Leftovers can be stored in the refrigerator for up to 5 days. To reheat, melt a bit of butter in a skillet over medium heat and warm the pasta. For convenience, bottled lemon juice can be used, but it will not provide the same flavor as fresh. Gluten-free pasta can be substituted, but it may require more broth and longer cooking time.