Recipe: Buttery Lemon Parsley Noodles

Super Easy Buttery Lemon Parsley Noodles All Cleaned Up and Ready for Sunday Supper


I love pasta. I love it like I love my husband and kids, well almost.  This recipe is much like the rich fatty recipes you see in restaurants that say words like butter and cream.  Well, there is no cream and not a lick of cow butter.  I used  Good Earth Buttery Spread and a bit of olive oil.  But if you like the real thing, go for it.


This recipe can be completed in less than 20 minutes start to finish with an 8 year old asking you random questions about Star Wars and where can he find his kick-boxing pants if you use the  Fasta Pasta The Microwave Cooker!
Oh my grits and gravy it has to be the best tool ever invented for busy moms. Now on to the rocking lemony, pasta recipe. 

Ingredients :

3/4 of an  8 oz. box of whole wheat angel hair pasta  (I used De Boles Organic Whole Wheat Angel Hair with Flax, )

2 tablespoon Good Earth Butter Spread

2 tablespoons olive oil

1/2 cup finely chopped organic parsley

1 lemon

1 teaspoon crushed red pepper



Cook the pasta according to instructions minus – 1 minute.  Drain and put to the side.

Melt butter in a good sized skillet.

My momma would call it the Sunday Skillet, you know the one large enough for company but small enough to still fit in the sink for washing up.

After the butter is melted add the olive oil and crushed red pepper the then toss in the pasta and  give it a turn or two and let it get comfy in the ban to absorb some of the buttery goodness and the spice from the pepper flakes.

Add the zest of one lemon along with the juice and give it another toss in the pan.

Add salt and pepper to taste and when it complies to your liking, add in the freshly minced parsley.

Yummy, yummy.

Serves 3 to 4  or 1 teenage boy after ball practice



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