Report out "Angel Hair Pasta in Lemon Butter Sauce" - you CAN cut the butter by 1/2!!

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deb-in-mi

Well-known member
Thanks again, Starburst, for finding Shaun's fabulous recipe. I have now made this recipe 3 times (twice in the last two days) - once with the full 4 T of butter, once w/ 3 T. and the last time w/ 2 T. of butter. And I thought the recipes made with less where just as good as the one with the full 4 T.

I have GOT to remember this recipe next time we have company - it is that good!

Deb

http://eat.at/swap/forum1/128789_Orchid_heres_one_for_your_lemon-loving_guy_Angel_Hair_Pasta_in_Lemon_Butter_S

 
My pleasure:) Still not 'whole' - tomorrow I'll go on a different antibiotic

Thanks, Curious1, for asking.

Although I have much more energy I still have a fever and my head hurts to move it. So I'm pretty sure that it is a sinus infection that the Zpac didn't touch. My doctor was out today but I've got an 11:00 a.m. appointment tomorrow. I was trying to put off another course of antibiotics but I don't think I have a choice anymore:)

 
Made this tonite, half of the recipe,. Very good, but the pasta was a little bit soupy. You know

what to do to fix this. Otherwise, this seems like a very nice recipe, and it was a tasty side dish to our dinner (sp?) tonight.

 
Marianne - mine hasn't been soupy

did you let all the stock fully absorb into the noodles? When I add the lemon juice I also return it to the heat for a minute or two to be absorbed.

Deb

 
deb, angel hair pasta cooks so quickly that it was done and there was lots of broth left. I let it

simmer to dry it out a little more, but I was afraid that the pasta was going to turn to mush, and the lemon added to the liquid. I used a scale to measure 2 oz. of pasta. Maybe yours had more pasta? I'm going to try it again with a thicker spaghetti, or maybe orzo? And thanks for the tip about reducing the butter. This makes me happier about eating it. It is delicious.

 
Oy - I forgot that I made it with a thicker pasta -

once with spaghetti and once with linguine. That was the trick! Sorry I neglected to mention that - it totally slipped my mind!

Deb

 
Ang, I cook orzo in chicken broth and butter all the time. The addition of the lemon, chives and

cheese will put this over the top! And I have a big pot of chives on my patio!.

1 Tbl. butter
1 cup orzo
1 can (14 oz.) Swanson Low Sodium Chicken Broth

Combine, cover, simmer 15 minutes.

 
I also LOVE collards cooked in chicken stock.

It just soaks up the flavor of the stock and I can't get enough of it!

I know - totally off subject:)

 
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