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Lemon Pasta

Katie Lee's Lemon Pasta + Chicken and Broccoli Twice-Baked Spaghetti Squash
Katie Lee's Lemon Pasta + Chicken and Broccoli Twice-Baked Spaghetti SquashNathan Congleton / TODAY
Cook Time:
12 mins
Prep Time:
5 mins
Servings:
4
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(368)

Chef notes

The beauty of this dish is its simplicity. It's a totally elegant and delicious dish that comes together in minutes and with minimal effort.

Technique tip: Pasta water is a key ingredient in this recipe. Just before the pasta is done cooking, remove a cup of water and hold to the side, before you drain.

Ingredients

  • 1 pound spaghetti
  • 4 tablespoons unsalted butter
  • 4 lemons, zested and 2 juiced
  • 1/4 cup half and half or heavy cream
  • 1/2 cup grated Parmesan, plus more for serving
  • Salt and freshly ground black pepper

Preparation

1.

Bring a large pot of generally salted water to a boil over high heat.

2.

Cook spaghetti one to two minutes less than package instructions, until al dente. Reserve 3/4 cup pasta water after the pasta has finished cooking.

3.

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 pasta water and bring to a low simmer. Season with salt and pepper.

4.

Add the pasta to the skillet and toss to coat in the sauce. Stir in the cream and remaining 1/4 cup of pasta water if it is dry. Turn off the heat and stir in the Parmesan. Serve with freshly ground black pepper and more Parmesan.