The BUTTER and LEMON PASTA is a delicious and flavorful dish, a different interpretation of the classic butter pasta.
The addition of garlic, lemon juice, and fresh chili unexpectedly transforms a simple butter pasta into a delicious and creamy yet light dish.
Lemon Pasta without Cream is prepared with a few simple ingredients that you probably already have at home: pasta, butter, lemon, garlic, and chili.
An easy and quick recipe to prepare, ready in just 15 minutes, and if you replace spaghetti with fresh egg pasta, the time can be cut in half. The perfect dish to prepare after a long day at work to make the whole family happy.
There’s hardly any child who doesn’t like butter pasta, and this version of lemon butter pasta is perfect for them if you skip the chili.
There are many versions of Lemon Butter Pasta, the one I propose today is the recipe for BUTTER and LEMON PASTA without double cream, simply a tasty butter sauce combined with the juice and zest of fresh lemons, so delicious you won’t miss the cream.
The trick to still get a super creamy sauce without adding is to add pasta cooking water and mix quickly in the pan.
You will love this recipe and won’t be able to stop eating it.
If you love the taste of lemon, you might also like these recipes
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 5 Minutes
- Portions: 4
- Cooking methods: Stove
- Cuisine: Italian
- Energy 314.38 (Kcal)
- Carbohydrates 25.36 (g) of which sugars 0.73 (g)
- Proteins 8.88 (g)
- Fat 19.80 (g) of which saturated 9.01 (g)of which unsaturated 4.58 (g)
- Fibers 1.58 (g)
- Sodium 455.64 (mg)
Indicative values for a portion of 80 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 11 oz spaghetti
- 1 tbsp extra virgin olive oil
- 3 tbsp butter
- 1 clove garlic (finely chopped)
- 1/2 tsp fresh chili (chopped)
- lemon (zest and juice of 1 lemon)
- 1/2 cup Parmigiano Reggiano DOP
- 1 tbsp chopped parsley
- to taste salt
Tools
- Pot
- Pan
Steps
Bring plenty of water to a boil in a pot, when it reaches boiling, salt it and cook the pasta.
Meanwhile, prepare the butter and lemon sauce. Heat the olive oil in a non-stick pan over medium-low heat, add the butter and wait for it to melt. Add the chopped garlic and fresh chopped chili and cook for 1 minute until the garlic changes color (be careful not to burn it). Finally, add the lemon juice, zest, and mix again.
Drain the pasta al dente (follow the cooking times indicated on the package) and save 1/2 cup of cooking water. Transfer the spaghetti directly into the pan with the sauce. Add the Parmesan, chopped parsley, 1/2 cup of pasta cooking water and mix well until the sauce becomes smooth and creamy. Adjust the salt. Serve immediately adding more Parmesan, chopped parsley, and lemon zest if desired.
NOTES
PASTA: I chose spaghetti but any other long pasta shape like linguine or fettuccine would work perfectly. If you replace the dry pasta with fresh egg pasta, cooking is faster.
BUTTER: It is one of the main ingredients so make sure it is of excellent quality and very fresh.
LEMONS: This recipe uses both lemon juice and zest so remember to only buy organic lemons.
CHILI: It is definitely useful to add more flavor but avoid it if there are children.
STORAGE
Butter lemon pasta can be stored in the refrigerator for up to 1 day in an airtight container. When you decide to eat it, heat it in the microwave or if you prefer on the stove over medium-low heat, adding 2 tablespoons of water if the sauce turns out too thick.
FAQ
What is lemon butter sauce made of?
The ingredients of lemon butter sauce are: butter, lemon juice, lemon zest, chopped garlic, fresh chili, salt, and extra virgin olive oil; some people add cream.
Why did my lemon butter sauce separate?
You need to stir the sauce very quickly and not cook it for too long. If you overheat the sauce, the butter separates from the liquid and you don’t get a creamy effect.
How can I prevent lemon butter sauce from splitting?
The most important thing is to cook at the right temperature. It’s not necessary to cook on high heat; lower temperature is better to achieve the right consistency.
Should lemon butter sauce be refrigerated?
Yes, this sauce must be stored in the refrigerator and lasts up to 1 day.
