Description
Silky tagliatelle ribbons coated in a buttery lemon sauce that’s both bright and comforting. A simple yet elegant dish perfect for quick dinners or special evenings.
Ingredients
Scale
- 8 ounces tagliatelle pasta
- 6 tablespoons unsalted butter
- Zest of 1 large lemon
- 2 tablespoons freshly squeezed lemon juice
- Salt, to taste
- Freshly cracked black pepper, to taste
- 1/2 cup reserved pasta water
- 1/4 cup grated Parmesan cheese (optional)
Instructions
- Bring a large pot of salted water to a boil. Cook tagliatelle until al dente. Reserve 1/2 cup pasta water, then drain.
- In a large skillet, melt butter over medium heat. Add lemon zest and juice. Simmer for 2 minutes.
- Add cooked pasta to the skillet. Pour in a splash of reserved pasta water and toss to coat evenly.
- Continue tossing over low heat for 1–2 minutes until sauce clings to the pasta.
- Season with salt and black pepper. Add Parmesan if desired and toss again.
- Serve immediately with extra zest or a lemon slice for garnish.
Notes
- Use fresh lemon juice for the brightest flavor.
- Don’t overcook the pasta; al dente texture is key.
- Add red pepper flakes for a spicy twist or fresh herbs for extra aroma.
- Reheat leftovers with a splash of water or extra butter.
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 2g
- Sodium: 200mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 75mg
Keywords: lemon butter tagliatelle, easy pasta recipe, lemon pasta, creamy tagliatelle, vegetarian dinner