IE 11 is not supported. For an optimal experience visit our site on another browser.

Lemon Pasta

COOK TIME
12 mins
PREP TIME
5 mins
SERVINGS
4
RATE THIS RECIPE
(334)
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
RATE THIS RECIPE
(334)

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
  • 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.

    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.