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Lemon Butter Pasta

Name: Lemon Butter Pasta
Prep time: 120 s
Cook time: 600 s
Total time: 840 s
Yield: 4
Ingredients: 2 tablespoons Butter without salt; 4 ounces Spaghetti spinach dry; 1/2 cup Soup stock chicken home-prepared; 1 teaspoon Lemon juice from concentrate canned or bottled; 20 grams Cheese ricotta whole milk

14'

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Not included in this recipe

Treenut

Peanuts

Fish

Egg

Crustaceans

Lunch

Treenut-Free

Peanuts-Free

Ingredients

Servings

- 4 Portions +

Butter, without salt

2 tablespoons Butter, without salt

Spaghetti, spinach, dry

4 ounces Spaghetti, spinach, dry

Soup, stock, chicken, home-prepared

1/2 cup Soup, stock, chicken, home-prepared

Lemon juice from concentrate, canned or bottled

1 teaspoon Lemon juice from concentrate, canned or bottled

Cheese, ricotta, whole milk

20 grams Cheese, ricotta, whole milk

Lemon Butter Pasta

Nutri value

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Instructions

4 Steps

14'

Total

Preparation

10'

Cooking

Waiting

Step by step

1 of 4

Step 1

1. Break the pasta in half so it fits in a smaller pot, or use pre-broken spaghetti from specialty stores to save time.
4 ounces spaghetti

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2 of 4

Step 2

2. Heat the chicken stock in a pot until it’s hot but not steaming, then pour it into a measuring cup and set it aside.
1/2 cup hot chicken stock
3. Melt butter in a small pot, add the pasta, and toss until it’s evenly coated in the butter.
2 tablespoons unsalted butter

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3 of 4

Step 3

4. Pour in the hot chicken stock and season with pepper. Cover and cook on low heat for about 10 minutes, or until the liquid is absorbed.
5. Stir in the lemon juice and ricotta cheese until well combined. Adjust seasoning with salt, more pepper, or extra lemon juice if needed, and serve immediately.
1 teaspoon lemon juice,1 tablespoon ricotta cheese

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4 of 4

Step 4

6. To store leftovers, refrigerate the pasta in an airtight container for 2-3 days. Reheat gently with a splash of chicken stock or water to loosen the sauce.

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