Lemon sauce for pasta
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Lemon sauce for pasta
The beauty of the recipe lies in its simplicity. It uses both zest and juice of lemons. It’s a quick but fresh and delicious dish, and it’s puzzling how good something this easy can taste.
- Prep Time: 10
- Cook Time: 2
- Total Time: 12 minutes
- Yield: 6
Ingredients
- 60 g of butter
- 80 mL of olive oil
- The juice from one organic lemon
- The zest of 3 organic lemons, zest just the surface, not the pith (white part).
- 1 clove of garlic
- Salt
- Black pepper
- 2 tablespoons of finely chopped parsley
Instructions
- ntly heat the butter, olive oil, and the clove of garlic in a frying pan until the garlic has released the flavor but without browning (approx 2 minutes). Discard the garlic.
- Add the lemon juice and the lemon zest and cook for 1 minute at low heat.
- When you drain the pasta, keep a little bit of the water.
- Add the sauce to the pasta. Add the water so the sauce and pasta will come together. Toss the chopped parsley and sprinkle with a little black pepper and serve it.
