Lemon Butter Pasta
A delightful dish that combines the tanginess of fresh lemons with the richness of butter and pasta, perfect for any occasion.
Ingredients
Pasta
- 12 oz linguine Use linguine for best results.
Sauce Ingredients
- 6 tbsp unsalted butter Melt gently in skillet.
- 2 tbsp lemon zest Freshly grated for maximum flavor.
- 3 cloves garlic, grated Be careful not to burn.
- 1/2 - 3/4 cup pasta cooking water Reserve before draining pasta.
- 2/3 cup grated Parmesan cheese Or substitute with Pecorino Romano.
- 1-2 tbsp fresh lemon juice Adjust to taste.
- 1 tsp kosher salt Adjust to taste.
- 3/4 tsp freshly ground black pepper Adjust to taste.
- 1/4 cup chopped fresh parsley For garnish.
Instructions
Cooking the Pasta
- Fill a large pot with water, add a generous amount of salt, and bring it to a boil.
- Cook the linguine to al dente according to package instructions.
Making the Sauce
- In a large skillet over medium heat, melt the unsalted butter.
- Add the lemon zest and grated garlic. Sauté for 1-2 minutes until fragrant and slightly golden.
Combining
- Reserve 1/2 cup of pasta cooking water and drain the linguine.
- Add the linguine to the skillet with the butter and garlic mixture.
- Pour in the reserved pasta water and bring to a gentle simmer.
- Stir in the grated Parmesan cheese and fresh lemon juice until combined.
- If the sauce is too thick, add more reserved pasta water.
- Season with kosher salt and freshly ground black pepper to taste.
- Garnish with chopped parsley and additional Parmesan cheese.
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Notes
For a unique twist, consider adding seasonal vegetables or proteins like shrimp or chicken. Store leftovers in an airtight container for up to three days.