Light and beautiful… plus, it’s quick!
2 T butter, divided
8 oz. spaghetti or linguine*
4 c chicken stock, divided
1 lemon
3 T grated parmesan or Romano cheese, divided
1 T Italian parsley or basil
Kosher salt and fresh-ground pepper to taste
Melt 1 tablespoon butter in large, lidded skillet over medium heat. Break noodles in half and add to butter, tossing with tongs to coat and toast slightly. Add 3½ cups stock and bring to boil. Reduce heat to medium/low and cover with lid. Cook for 15 minutes, stirring halfway through. Meanwhile zest and juice lemon. Check noodles; cook longer if needed, removing excess stock or adding additional stock as needed (stock should mostly absorb/cook off but not entirely). Add 1 tablespoon butter, half the lemon zest, and half the lemon juice. Toss. Sprinkle with 2 tablespoons parmesan cheese. Toss. Add salt and pepper to taste (be generous at the end of the day) and toss again. Add additional stock as necessary. Serve topped with additional pepper, lemon zest, cheese, and parsley.
*can use thin spaghetti or angel hair – just reduce cook time according to package instructions, draining (but preserving if needed later) excess stock before adding remaining butter, lemon zest, lemon juice, etc.
