Herbed Spaghetti with Butter
Jeanne Toulon
ingredients
- Coarse Salt and Ground Pepper
- 1 # Spaghetti
- 2 T. Butter
- 2 t. Grated Lemon Zest
- 2 T. Fresh Lemon Juice
- 1/2 C. Finely Chopped Herbs (such as parsley, tarragon and chives)
directions
- 1
In a large pot of boiling salted water, cook pasta until al dente according to package instructions. Drain, reserving 1/2 cup pasta water. Return pasta to pot.
- 2
Stir in butter, lemon zest, juice and herbs. Season with salt and pepper. Add some of the reserved pasta water to adjust consistency if needed. Serve.
Source: Jeanne Toulon
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