Lemon Butter Pasta

Lemon Butter Pasta

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Summer is finally here in Maine, well for the most part. What better way to celebrate than with a bowl of freshly made Lemon Butter Pasta! Me personally, I can eat lemons in any form! They can be raw, juiced, grilled (yum), frozen, or cooked, doesn’t matter to me. Lemons have such a fresh citrus taste and smell that they get me plain energized. I love the anticipation of that mouth-watering tartness in each slice, and when you add them to butter – Oh My!Broccoli-Lemon-Butter-Pasta

I made this aromatic dish for one of our busy nights of running errands, and going to meetings! This is a wonderful quick easy meal that had me in and out of the kitchen with dinner on the table in less than 30 minutes. We headed out the door within 45 minutes of walking in the kitchen, and made it to our meetings on time! It’s not too often I have extra busy nights through the week, but it was nice to know that during this time, I was still able to put out a fantastic delicious meal.

Lemon Butter Pasta

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 6-cups

Serving Size: 1 cup

Lemon Butter Pasta

This fresh and tasty Lemon Butter Pasta is a great meal for those busy weeknights when you don’t have time to be in the kitchen! When your family takes their first bite of this fantastic meal, everyone will think you’ve been in there for a long time! Only you will know just how easy this dish was to prepare.

Ingredients

  • 4 cups – Gluten-Free Pasta*
  • 1 tablespoon – Coconut Oil
  • ¼ cup – Red Bell Pepper – cut into slices
  • ¼ cup – Yellow Bell Pepper – cut into slices
  • ¼ cup – Onion – chopped
  • 1 clove – Garlic - minced
  • 1 cup – Broccoli Florets – fresh or frozen**
  • 1 tablespoon – Lemon Grass***
  • 2 tablespoons – Butter
  • 1 tablespoon – Lemon Juice
  • 2 tablespoons – Fresh Parsley – diced
  • 2 tablespoons – Parmesan Cheese – shredded
  • Salt and Pepper to taste

Instructions

  1. Cook pasta according to directions.*
  2. While pasta is cooking; in large skillet on medium heat sauté bell peppers, onions garlic, and broccoli for 5 minutes in coconut oil.
  3. Add lemon grass, butter, lemon juice, and cook for additional 2 two minutes on medium low. Remove from heat and stir in parsley. Add salt and pepper to taste.
  4. Add drained pasta to vegetable mixture and combine. Serve and sprinkle each plate with parmesan cheese.

Notes

*I use corn pasta, the cook time is a little less than brown rice pasta. Cook according to directions, but shy of a minute or two for that al dente texture. **If using frozen, your cook time will increase by 5 minutes. ***I buy the tubes you can get in the produce section of your local market.

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If you like a little more spice to your lemon butter pasta, do like I do, and add some crushed red peppers to your plate. The combination of spice along with the lemon grass, and sprinkle of parmesan cheese is just amazing! What’s wonderful about this quick dish is, you can change it up with any kind of vegetable and spices. I love the corn pasta cooked just a minute shy of the directions, because it gives that al dente feel to the pasta –  my favorite way to eat it.

So no worries, just throw some veggies in the pan, along with some fresh lemon, parsley, and butter; and your quick and easy meal of Lemon Butter Pasta will be on the table in no time flat! It’s a dinner that will please everyone at the table in no time flat.

From my kitchen to yours,

Tina Marie

 


 How do you serve up your pasta on a busy night?

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