Lemon pasta

Your IP: Click to reveal 46. This 5-ingredient lemon butter sauce is rich, flavorful, and SO easy lemon pasta make!

It’s delicious on pasta, roasted veggies, and more. Earlier this spring, I started making this lemon butter sauce to serve with steamed artichokes. It’s deliciously buttery and rich, with a bright, savory flavor from lemon juice and garlic. I recommend using unsalted butter here. That way, you have complete control over the seasoning. If you use salted butter, or if you make this recipe with vegan butter, omit the salt and season to taste. Its bright flavor cuts the butter’s richness.

To make all the flavors pop. Find the complete recipe with measurements below. It’s amazingly versatile, and I think you’ll find that it tastes great on all sorts of dishes. I call for this lemon garlic butter sauce specifically in my artichoke pasta recipe, but don’t feel like you need a recipe to use it. Mix it with couscous or rice to make an easy side dish for any protein you like.

Serve it as a dipping sauce. I especially like it with steamed artichoke leaves or roasted baby artichokes. Drizzle it over simply cooked veggies. You’ll love it on green beans, roasted asparagus, roasted radishes, and cauliflower.

How do you like to serve this lemon sauce? Let me know in the comments! This lemon garlic butter sauce is rich, flavorful, and SO easy to make! Serve it on pasta, couscous, roasted veggies, and more. Serve with steamed artichokes for dipping or toss with pasta. See the blog post above for additional serving suggestions.

Because vegan butter is already salted, omit the salt, and season to taste. 5-Part Guide to Delicious Vegetarian Eating! I’m going to follow your recipe for blanching my green beans and I’m going to use your recipe for the lemon butter sauce. This dish will be made ahead of time and served with my Christmas dinner. Can you please explain how to warm up the green beans and lemon sauce. In a low and slow oven? Hi Liz, If you’re able to, I would make the lemon butter sauce on the day you plan to serve it, as it’s so quick to put together.

If you have a microwave, that would be an easy way to reheat the beans without them losing too much moisture. Drizzle the sauce over the beans just before serving. This was so good and perfect for our fish dinner, poured it over blanched French beans and steamed butternut squash. I’m so glad you loved it!

I tried a new recipe calling for fettuccine, shrimp, chopped asparagus, red sweet pepper, peas, minced garlic, lemon juice, lemon zest, olive oil, salt, pepper, grated Parmesan, chopped flat-leaf parsley. Great ingredients, but the result was dry. I thought a lemon butter sauce might rescue it, looked on line and voila! I’m so glad it saved the recipe! I combined your recipe for a lemon vinaigrette with this one. Add lemon zest, 2 cloves garlic, thyme parsley pepper, tiny hint of honey. Tossed with gf pasta and halved grape tomatoes.

It tastes like something I would find in Tuscany! I’ve been down with covid for weeks and this was by far the best thing I can remember eating all month. Oh yum, that sounds so delicious! I’m so glad you enjoyed it so much! How much sauce sauce does this make?

How much pasta would be appropriate for this amount of pasta? If you’re not adding anything to the pasta, you could do closer to 12 ounces of pasta. I used 8 oz of pasta and it was just the right amount. Once more to the stove and took the zest away and added the rest of the ingredients, including one spoon of fresh lemon juice. It was so delicious with spaghetti. I did something similar and it was phenomenal!

How much pasta can you toss with the recipe to have enough sauce so the taste is there. Served with parmesan crusted chicken breast it is fabulous. I bought lobster ravioli at Costco and forgot to get jar sauce. This was perfect, I already had all the ingredients, so no last minute run to the store and it was delicious. I’m so glad you loved the sauce! I found 2 tablespoons of lemon juice to be way to much.