Lemon Pasta

Prep Time
10 min
Cook Time
11 min
Recipe Details
  • 8 oz uncooked whole-wheat spaghetti
  • 2/3 Tbsp unsalted butter, or 2 teaspoons
  • 2 tsp olive oil
  • 1/2 cup(s) canned chicken broth, or less as needed
  • 1 large egg(s), beaten
  • 1/3 cup(s) grated Parmesan cheese
  • 3 Tbsp fresh lemon juice, or to taste
  • 2 1/2 tsp lemon zest, or to taste
  • 1/2 tsp table salt, or to taste
  • 1/4 tsp black pepper, freshly ground, or to taste
  • 1/4 cup(s) fresh parsley, fresh, minced
  1. Cook pasta according to directions; drain and set aside.
  2. Add butter and oil to pasta pot; melt over medium-low heat. Add broth; stir and heat through about 1 minute.
  3. Remove pot from heat and add pasta, egg and cheese; toss well so egg coats pasta. Add lemon juice and zest; toss well. Season to taste with salt and pepper; sprinkle with parsley. Yields about 1 cup per serving.
You’ll need 1 medium lemon for the zest and juice.

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