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Easy Buttery Lemon Parsley Noodles
Food & Drink
1 pound Pasta (fettuccine, Linguine, Angel Hair)
4 Tablespoons Butter
1/4 cup Finely Minced Parsley
1 whole Lemon
Salt And Pepper, to taste
Cook the noodles according to package instructions. (If using angel hair, stop just short of the al dente stage.) Drain and set aside.
Melt butter in a large skillet over medium-high heat. Throw in the cooked pasta and cook it around in the butter for a couple of minutes so that a few of the noodles get a little bit of a panfried texture to them, whatever that means.
Zest the lemon. Squeeze in the juice, then add the zest of half the lemon.
Add salt and pepper to taste, then toss around and serve. Yum!