Browned Butter Lemon Pasta A 15 Minute Meal Food

BROWNED BUTTER LEMON PASTA - A 15 MINUTE MEAL

Steps:

• Cook pasta according to directions listed on package. Meanwhile, brown butter in a small saucepan (for a tutorial on how to properly brown butter, see link here), set aside. Heat olive oil in a small skillet over medium heat. Stir in garlic and lemon zest and saute until lightly golden. Stir in bread crumbs and toast, stirring constantly, until golden (they will toast quickly), remove from heat. Pour garlic mixture into brown butter mixture along with lemon juice, and whisk to combine. Once pasta has cooked through, drain well and return to pasta pot. Pour browned butter mixture over pasta, season with salt and pepper to taste (I'd recommend being somewhat generous with the pepper), add romano cheese, basil and almonds and toss mixture to evenly coat. Serve warm (note that the lemon flavors will tone down and blend in after pasta has rested just a few minutes).
• Recipe Source: Cooking Classy

15-MINUTE BROWNED BUTTER LEMON PASTA RECIPE

Steps:

• Cook the pasta according to the directions listed on the package. Meanwhile, brown the butter in a small saucepan then set aside.
• Heat olive oil in a small skillet over medium heat.
• Stir in the garlic and lemon zest, and saute until lightly golden. Stir in the bread crumbs and toast, stirring constantly, until golden then remove from heat.
• Pour the garlic mixture into the browned butter mixture along with the lemon juice, and whisk to combine.
• Once the pasta has cooked through, drain well and return to pasta pot.
• Pour the browned butter mixture over pasta, season with salt and pepper to taste, then add the Romano cheese, basil, and almonds. Toss the mixture to evenly coat.
• Serve warm.

LEMON PASTA

Steps:

• Bring a large pot of aggressively salted water to a boil over high heat. Add the farfalle and cook for 1 to 2 minutes less than the package instructions, until al dente. Drain and reserve 3/4 cup (180 milliliters) of the pasta water.
• While the pasta cooks, make the sauce: In a large skillet over medium heat, melt the butter. Add the lemon zest and juice. Add 1/2 cup (120 milliliters) of the 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. Stir in the cream and the remaining 1/4 cup (60 milliliters) pasta water if it is dry. Remove from the heat and stir in the cheese. Serve with freshly ground black pepper and more Parmesan.