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Robin Ward

Lemon Butter Angel Hair Pasta

This Lemon Butter Angel Hair Pasta is buttery, glossy, and lightly touched with fresh lemon and black pepper. Made with just a few simple ingredients, it cooks quickly and delivers big flavor, making it an easy side dish for chicken, fish, shrimp, or a simple dinner at home.
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Prep Time 5 minutes
Cook Time 10 minutes
Servings: 2
Course: Side Dish
Cuisine: Italian-Inspired
Ingredients Equipment Method Notes

Ingredients
  

  • 4 Tbsp butter
  • 4 oz angel hair pasta
  • 2 cups hot chicken stock
  • 1 to 2 pinches freshly ground black pepper
  • 1 splash lemon juice to taste
  • Sprinkle with grated Parmigiano Reggiano for garnish (optional)

Equipment

  • medium size saucepan or 10-inch skillet

Method
 

  1. Melt the butter in a medium pot or 10-inch skillet. Break up the pasta into more bite-sized lengths, about 1 to 2 inches each. Toss the pasta in the butter until it is well-coated.
  2. Pour in the hot stock and grind in the pepper. Cover and cook over very low heat for 10 minutes, or until all the liquid is absorbed.
  3. Squeeze in the lemon juice (Sue Kreitzman used the juice of 1 small lemon). Taste and, if your stock wasn’t very salty and you’d like more, add a little salt to taste. Serve at once.

Notes

This Lemon Butter Angel Hair Pasta was inspired by Sue Kreitzman’s recipe on Food52.
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