A simple pasta recipe that is kid-friendly and can easily be turned into a Vegan dish by adding vegan-friendly butter spread and omitting the butter.
Total Time:35 minutes
Yield:6 servings 1x
Category:Main Dish, Sides
8 oz. box of spaghetti
2 tablespoon butter
2 tablespoons olive oil
1/2 cup finely chopped organic parsley
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 fine chopped parsley.
Serves 5 to 6 or 1 teenage boy after ball practice