Créé avec l’IA
Lemon Butter Pasta
25 min 366 kcal par portion Facile
Ingrédients
4 Portions
- dried spaghetti300 g
- unsalted butter2 tablespoons
- lemon (zest and juice)1 whole
- milk60 ml
- grated Parmesan cheese40 g
- chopped parsley1 tablespoon
- salt1 teaspoon
- black pepper0,5 teaspoon
Instructions
- 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
While the pasta is cooking, zest and juice the lemon. Set aside.
- 3
In a large skillet over medium heat, melt the unsalted butter.
- 4
Add the lemon zest and juice to the skillet, stirring to combine.
- 5
Pour in the milk and let it warm through for 1-2 minutes, stirring gently.
- 6
Once the pasta is cooked, reserve about 1/2 cup of pasta water, then drain the spaghetti.
- 7
Add the drained spaghetti to the skillet with the lemon butter sauce. Toss to coat the pasta evenly.
- 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
Remove from heat and stir in the chopped parsley.
