Lemon Butter Pasta

Instructions

1. 1

   Bring a large pot of salted water to a boil. Add the dried spaghetti and cook according to the package instructions until al dente.

2. 2

   While the pasta is cooking, zest and juice the lemon. Set aside.

3. 3

   In a large skillet over medium heat, melt the unsalted butter.

4. 4

   Add the lemon zest and juice to the skillet, stirring to combine.

5. 5

   Pour in the milk and let it warm through for 1-2 minutes, stirring gently.

6. 6

   Once the pasta is cooked, reserve about 1/2 cup of pasta water, then drain the spaghetti.

7. 7

   Add the drained spaghetti to the skillet with the lemon butter sauce. Toss to coat the pasta evenly.

8. 8

   Sprinkle in the grated Parmesan cheese, salt, and black pepper. Toss again, adding a little reserved pasta water if needed to create a silky sauce.

9. 9

   Remove from heat and stir in the chopped parsley.

10. 10

    Serve immediately, garnished with extra Parmesan and parsley if desired.