EFK Tested
Erickson Lemon-Butter Pasta
An EFK Test Kitchen candidate designed for practical family cooking, strong flavor, and repeatable results.
- Yield
- 4–6 servings
Let’s get cooking
Ingredients
Tap an ingredient to check it off while you cook.
Directions
- 1. Cook pasta until al dente and reserve pasta water.
- 2. Melt butter gently in a wide skillet. Add lemon zest and a splash of pasta water.
- 3. Add pasta and toss off heat with Parmesan, lemon juice, and pepper.
- 4. Add enough pasta water to make the sauce silky.
Equipment
Standard home kitchen equipment appropriate to the method
Instant-read thermometer when cooking meat, poultry, or seafood
Food safety & storage
Use clean utensils and refrigerate perishable leftovers promptly.
Store leftovers in a clean glass container in the refrigerator.
View this recipe on the original EFK website ↗