This recipe has been a staple of mine ever since I lived in my first apartment. It requires just a few ingredients, is good hot or cold, and makes and awesome side dish or a stand alone meal.
Lemon Pasta is a great recipe to keep in your back pocket when you need to whip something up together fast. Whether you want to make this quantity or scale it down for just one serving this recipe never disappoints.
1 pound pasta*
1/4 pound butter, usually 1 stick
kosher salt & pepper
2 medium sized lemons, zested and juiced
In a large pot bring salted water to a boil. Drizzle 1-2 teaspoons of olive oil in water to prevent the pasta from sticking together while cooking. Cook the pasta of your choice to the package instructions, until al dente. Before draining the pasta reserve 1/4 cup of pasta water. Drain pasta. In the now empty pot combine remaining ingredients
If you are going to start marinating the night before combine the chicken, 2 tablespoons olive oil, salt, and pepper and put in the fridge over night.
*Campanelle, Angel Hair and Farfalle are my go to pasta choices for this recipe