butter parm pasta with fresh herbs

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🍋 Butter-Parmesan Pasta with Fresh Herbs

Serves 4–6 (side portion)

Ingredients:

  • 12 oz angel hair or thin spaghetti

  • 3 Tbsp unsalted butter (or 2 Tbsp butter + 1 Tbsp olive oil for balance)

  • ½ cup freshly grated Parmesan cheese

  • 2–3 Tbsp fresh parsley (or basil), chopped

  • Salt and black pepper, to taste

  • Optional: zest of ½ lemon for a subtle lift

Instructions:

  1. Cook pasta: Bring a large pot of salted water to a boil. Cook pasta until al dente according to package directions. Reserve ½ cup of pasta water, then drain.

  2. Make the base: In the warm pot (heat off), add butter (and olive oil if using). Stir until melted.

  3. Toss pasta: Return pasta to the pot. Add Parmesan and a splash of the reserved pasta water, tossing until lightly glossy.

  4. Season: Mix in parsley (or basil), salt, and pepper. Add lemon zest if you’d like it extra bright.

  5. Serve: Plate alongside the chicken piccata. The pasta will soak up some of the lemon-caper sauce from the chicken.

Would you like me to also suggest a quick vegetable side that complements both the chicken and this pasta, so you’ve got a full plate ready?

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