This bright and lemony pasta with lemon butter sauce is the perfect spring side dish. Add roasted shrimp or grilled chicken to make it a delicious main dish.
PREP TIME 15 minutesminutes
COOK TIME 15 minutesminutes
TOTAL TIME 30 minutesminutes
YIELD 6servings
Ingredients
6tbspbutter
1lemon
4tbspgrated parmesan cheese
2tbspchivesminced
2(8 oz) packages of refrigerated ravioli OR 1 (1lb) box of thin spaghetti
Instructions
Boil your pasta as directed on the package. Drain and set aside. Melt the 6 tbsp of butter in the pasta pot. Turn off the heat/remove the pot from the burner. This is super important, you don't want to evaporate the lemon juice or overly melt the cheese.
Squeeze the lemon juice into the butter, watch out for the seeds and remove them as needed. Swirl the pot to combine. Add the cooked pasta and gently toss to combine. It works best if you do this step in the hot pot you boiled the pasta in because the retained heat of the pot will help things along.
Add the parmesan cheese and gently toss to coat. Move quickly on this step or the cheese will melt and clump up and the pasta will become too thick to toss. Sprinkle heavily with fresh chives, salt and pepper to taste.