Brown Butter Lemon Pasta

This simple Brown Butter Lemon Pasta is filled with nutty brown butter, zesty lemon juice, and fresh parsley. Brown butter is taking the internet by force and for all the right reasons. It adds a warm, nuttiness to any dish you add it to. I love brown butter cookies, pasta, mashed potatoes and much much more.

As the weather is warmer now, I love eating fresh and flavorful dinners as opposed to full heavy meals. Don’t get me wrong, this pasta definitely is not a diet food, but it feels light when you eat it. My brown butter lemon pasta also makes the perfect base for a simple chicken or salmon if you enjoy that.

Brown Butter is a delicious way to add a large amount of flavor to any recipe you’re making.

• Brown butter is made by melting butter in a pan and toasting it until the milk solids turn brown. The milk in the butter turns brown because they are getting toasted from the heat.
• When browning butter, you want to take it off then heat and remove it from it’s pan immediately once it’s browned to prevent it from burning.
• It is sometimes hard to tell when the butter had browned, but once it starts to foam and golden, it’s ready

• Brown Butter: Refer to the details above to learn about brown butter. Basically, it’s delicious and you should add it to everything.
• Lemon Juice: I am a big advocate for fresh is best, so squeeze some fresh lemons to get their juice instead of using bottle lemon juice.
• Garlic: I don’t think any recipe is complete without garlic, so of course I added a lot. For this recipe I sliced the gloves thinly so you can bite into it.
• Zucchini: I love the zucchini cooked in brown butter adds pops of flavor in each bite.
• Parsley: I opted for parsley instead of basil because parsley and lemon go so well together.
• Spices: I kept is simple and just added red pepper flakes and freshly cracked black pepper.

• Pasta Primavera (Easy Recipe)
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