Lemon pasta sauce: zesty, buttery and ready in 25 minutes
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Lemon and butter sauce for pasta
Butter, olive oil and the zest and juice of lemons: that’s it. Quick, fresh and almost puzzling how good something this easy can taste.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 6 servings
- Cuisine: Italian
- Diet: Gluten-Free, Vegetarian
Ingredients
- About 500 g (1 lb) pasta, such as spaghetti or linguine
- 60 g (4 tablespoons) butter
- 80 ml (⅓ cup) olive oil
- 1 garlic clove
- Zest of 3 organic lemons (just the yellow surface, not the white pith)
- Juice of 1 organic lemon
- 2 tablespoons finely chopped parsley
- Salt and black pepper
Instructions
- Cook the pasta in plenty of boiling salted water until al dente.
- Meanwhile, gently heat the butter, olive oil and garlic clove in a frying pan until the garlic releases its flavor, without letting it brown (about 2 minutes). Discard the garlic.
- Add the lemon juice and zest and cook over low heat for 1 minute.
- Drain the pasta, saving a little of the cooking water.
- Toss the pasta with the sauce, adding a little cooking water to bring it together.
- Toss with the parsley, sprinkle with black pepper and serve.
