The VERY BEST Lemon Pasta (not to mention the easiest too!)

Diva Entertains Lemon Pasta

When I first came across this recipe I was intrigued by it.  It called for tossing the raw spaghetti with melted butter and then cooking it in chicken broth until the broth was absorbed.  Because I love the way many foods taste when cooked in chicken broth (collards, potatoes, etc.) I thought this had potential.  Further – it was EASY.  A one pot meal.  The only turn-off was that it called for 4 tablespoons of butter for 2 servings and that seemed a bit excessive.  Or indulgent.  And I wanted this recipe to work not only as a company dish but also as a weeknight side;  if it was going to be the latter it couldn’t swim in butter.  And, finally, I wanted the lemon to be the most pronounced flavor.  Using both lemon zest and lemon juice helped to ensure that.

Diva Entertains Lemon Zest

So I made it several times.  First with 4 tablespoons of butter.  It was delicious with a noticeable lemony butter taste.  Then I tried it with 3 tablespoons of butter and it still fabulous.  Then I took it down to 2 tablespoons of butter and I am happy to report that although the ‘butter’ taste wasn’t quite as pronounced as the fully-loaded recipe – it was every bit as delicious and still had a creamy, luscious mouth-feel to it.

Diva Entertains Lemon Pasta with ShrimpTo serve this lemon pasta as an entree, I simply added shrimp that I quickly sauteed in olive oil and a bit of red pepper flakes.  More on that after the recipe!

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