Popular
Latest From the Show
How To Make Lemon Butter Pasta | #StayHome With Katie Lee
Q&A with Organizational Pro Peter Walsh + Dermatologist Shares A…
Actor Hank Azaria + Freezer Meals + Artichokes 2 Ways with Rach
See Inside Barbara Corcoran's Stunning NY Apartment + It's Steak…
How to Make Chicken and Lobster Piccata | Richard Blais
Donnie Wahlberg Spills Details About NKOTB's First Ever Conventi…
Donnie Wahlberg + Jenny McCarthy Say Rach Is Such a "Joy" + Look…
The Best Moments From 17 Seasons of the Show Will Make You Laugh…
How to Make Crabby Carbonara | Rachael Ray
Rach Chats "Firsts" In Flashback From Our First Episode Ever In …
How to Make Apple-Cider Braised Pork Chop Sandwiches with Onion …
Rach's Chef Pals Say Goodbye to Show in Surprise Video Message
How to Make Sesame Cookies | Buddy Valastro
How to Make Tortilla with Potatoes, Piquillo Peppers and Mancheg…
How to Make Shrimp Burgers | Jacques Pepin
How to Make Spanakopipasta | Rachael Ray
Andrew McCarthy Chokes Up Discussing Emotional Trip to Spain wit…
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Andrew McCarthy Teases Upcoming "Brat Pack" Reunion Special
Michelle Obama Toasts Rach's 17 Years on the Air With a Heartfel…
You only need five ingredients plus salt & pepper to make Katie Lee's easy—and so tasty—Lemon Butter Pasta.
"The beauty of this dish is its simplicity," cookbook author Katie Lee says. "It's a totally elegant and delicious dish that comes together in minutes and with minimal effort."
Ingredients
- 1 pound angel hair pasta
- 4 tablespoons unsalted butter
- 4 lemons, zested and 2 juiced
- Salt and freshly ground black pepper
- Splash heavy cream, optional
- ½ cup grated parmesan, plus more for serving
Yield
Serves: 4
Preparation
Bring a large pot of salted water to a boil over high heat. Cook pasta until al dente according to package instructions. Reserve ¾ cup pasta water after the pasta has finished cooking.
While the pasta cooks, make the sauce. In a large skillet over medium heat, melt the butter. Add the lemon zest and juice. Add ½ cup pasta water and bring to a low simmer. Season with salt and pepper.
Add the pasta to the skillet and toss to coat in the sauce. Season with black pepper, then stir in the cream and, if the pasta looks dry, the remaining ¼ cup pasta water. Turn off the heat and stir in the parmesan. Serve with freshly ground black pepper and more parmesan.