Italian Main Dish Pasta Vegetarian

Lemon Tomato Butter Spaghetti

Happy New Year! I think that this is officially the longest break that I have taken from blogging in the last 5 or 6 years, and it has been a bummer. I just got bogged down with work and life in the past few months, and the blogging stopped being fun for a while. My New Year’s resolution is to get back to it though so I am easing back into it with one of my go-to weeknight dinner recipes. This recipe came about one night when literally all we had left in our house were spaghetti noodles, some cherry tomatoes, a lemon and some butter. We were far too lazy to go to the gro sto to get any pasta sauce so the lemon butter spaghetti was born! It turns out that we like it better than spaghetti with pasta sauce, and we have made it several times a month since.

This is one of those perfect weeknight meals that really only takes about 15 minutes to make from start to finish. My husband and I often don’t get home from work until somewhere between 7 and 8 so if we want to cook, we end up eating a really late meal. That is why I live for meals like this. I am not a big fan of takeout, and I love to cook so the quick and easy meals like this are my bread and butter.

If you wanted to make this recipe a little bit healthier, you could try it out with zucchini noodles rather than the pasta. I have had that on my to do list for a while so someone give it a try and let me know how it is, please! My mom gave me a vegetable spiralizer when I was visiting home last week, and I could not be more excited to try that puppy out. Get ready because there are a whole lot of spiralized veggies coming your way in the near future.

Lemon Butter Spaghetti
1 pkg spaghetti (or however much you need for the number of people you are serving)
1/4 cup butter
2 cloves garlic, crushed
1 cup cherry tomatoes, halved
1/3 cup lemon juice (about 2 lemons)
Pinch of red pepper flakes
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup chopped, fresh basil
Fresh grated parmesan for topping

Cook the spaghetti according to the package directions.

Meanwhile, melt butter in a medium-sized pan over medium heat.

Add garlic and cook for 2 minutes, until fragrant and browned.

Add cherry tomatoes, lemon juice, red pepper flakes, salt and pepper, stirring to coat in the butter and garlic.

Bring mixture to a boil. Reduce heat to low and simmer for 5 minutes until tomatoes are soft.

Add the basil and stir to combine.

Drain the pasta and return to the pot. Toss with the lemon butter sauce to combine. 

Serve with additional red pepper flakes and grated parmesan.


Lemon Tomato Butter Spaghetti
Total time: 
 
Ingredients
  • 1 pkg spaghetti (or however much you need for the number of people you are serving)
  • ¼ cup butter
  • 2 cloves garlic, crushed
  • 1 cup cherry tomatoes, halved
  • ⅓ cup lemon juice (about 2 lemons)
  • Pinch of red pepper flakes
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • ½ cup chopped, fresh basil
  • Fresh grated parmesan for topping
Instructions
  1. Cook the spaghetti according to the package directions.
  2. Meanwhile, melt butter in a medium-sized pan over medium heat.
  3. Add garlic and cook for 2 minutes, until fragrant and browned.
  4. Add cherry tomatoes, lemon juice, red pepper flakes, salt and pepper, stirring to coat in the butter and garlic.
  5. Bring mixture to a boil. Reduce heat to low and simmer for 5 minutes until tomatoes are soft.
  6. Add the basil and stir to combine.
  7. Drain the pasta and return to the pot. Toss with the lemon butter sauce to combine.
  8. Serve with additional red pepper flakes and grated parmesan.

 

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