Low Fat Butter & Lemon Spaghetti (Kosher-Dairy)

Total Time
30mins
Prep 10 mins
Cook 20 mins

This is a 1,2,3 very easy and fast recipe. It's soooo good! Even though with butter, still low fat and great for a quick lunch or dinner. You can substitute the butter with olive oil.

Ingredients Nutrition

Directions

  1. Cook spaghetti as directed, make sure it's el dante (=ready but still a bit firm).
  2. Sieve - do not rinse.
  3. In the same pot, melt butter - make sure it stays white - add garlic, lemon and parsley and stir.
  4. Add spaghetti and mix it all together.
  5. Add salt as desired.
  6. Enjoy!

Reviews

(2)
Most Helpful

This was great. I used 2 lbs of pasta, 8 oz butter and the 5 tbsp of lemon juice (my husband isn't big on lemon). 1 whole head of garlic (I assumed you mean the bulb not the clove) seemed a bit much...to save time I used 2 tablespoons of jarred, minced, garlic. I served this along side my Recipe #166329 and broccoli. This made a really easy and yummy shabbat meal. Thanks for posting. I'll be making this again and again. Other citrus juices might be nice for a change too...like lime or even grapefruit.

Ilysse February 21, 2009

Sounds delicious, and I agree with the other poster, grapefruit might be a fascinating addition, or lime.

Aerows X. September 30, 2016

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