You only need five ingredients plus salt & pepper to make Katie Lee's easy—and so tasty—Lemon Butter Pasta.
"The beauty of this dish is its simplicity," cookbook author Katie Lee says. "It's a totally elegant and delicious dish that comes together in minutes and with minimal effort."
- 1 pound angel hair pasta
- 4 tablespoons unsalted butter
- 4 lemons, zested and 2 juiced
- Salt and freshly ground black pepper
- Splash heavy cream, optional
- ½ cup grated parmesan, plus more for serving
Bring a large pot of salted water to a boil over high heat. Cook pasta until al dente according to package instructions. Reserve ¾ cup pasta water after the pasta has finished cooking.
While the pasta cooks, make the sauce. In a large skillet over medium heat, melt the butter. Add the lemon zest and juice. Add ½ cup pasta water and bring to a low simmer. Season with salt and pepper.
Add the pasta to the skillet and toss to coat in the sauce. Season with black pepper, then stir in the cream and, if the pasta looks dry, the remaining ¼ cup pasta water. Turn off the heat and stir in the parmesan. Serve with freshly ground black pepper and more parmesan.
