Lemon Butter Pasta

Lemon butter pasta is a flavorful blend of rich butter and tangy lemon, creating a light yet comforting dish. It’s easy to prepare with just a few ingredients, making it perfect for weeknight meals. The creamy sauce and zesty flavor make it a crowd-pleaser every time.

5 from 2 votes

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Course: Main Course

Cuisine: Italian

Diet: Diabetic

Prep Time: 5

Cook Time: 20

Total Time: 25

Servings: serving

Calories: 649kcal

Author: Michelle

Ingredients

2 tablespoons unsalted butter
4 ounces spaghetti uncooked
1/2 cup hot chicken stock
1 teaspoon lemon juice
1 tablespoon ricotta cheese

Instructions

Break the pasta in half so it fits in a smaller pot, or use pre-broken spaghetti from specialty stores to save time.
4 ounces spaghetti
Heat the chicken stock in a pot until it’s hot but not steaming, then pour it into a measuring cup and set it aside.
1/2 cup hot chicken stock
Melt butter in a small pot, add the pasta, and toss until it’s evenly coated in the butter.
2 tablespoons unsalted butter
Pour in the hot chicken stock and season with pepper. Cover and cook on low heat for about 10 minutes, or until the liquid is absorbed.
Stir in the lemon juice and ricotta cheese until well combined. Adjust seasoning with salt, more pepper, or extra lemon juice if needed, and serve immediately.
1 teaspoon lemon juice, 1 tablespoon ricotta cheese
To store leftovers, refrigerate the pasta in an airtight container for 2-3 days. Reheat gently with a splash of chicken stock or water to loosen the sauce.

Equipment

Kitchen Tongs

Wooden Spoon Set

Liquid Measuring Cup

Notes

Angel hair pasta works well as a substitute in this recipe, offering a lighter texture. Adjust the cooking time slightly, as angel hair cooks faster than regular spaghetti.
For more tips and tricks, be sure to read the full article above.

Nutrition

This site uses an online source to provide nutrition estimates as a courtesy. If you need exact values, please calculate yourself.