Think back to your early 20's. Fresh out of college, in your first apartment (probably with 2-3 roommates), and your focus was more on having fun with your friends than grocery shopping. You probably ate a lot of ramen noodles (with frozen veggies mixed in if you were "health conscious", ha ha) and, if you were like me, a lot of spaghetti with melted butter and salt. This Lemon-Butter Fettuccine is my grown up answer to that admittedly delicious dish. Whatever your age, these noodles are delicious. Pair them with a green salad and a glass of crisp white wine and I'd call that just about the perfect meal. It also reheats nicely for workday lunches (hold the wine. Or not.)
Lemon-Butter Fettuccine with Parsley and Pine Nuts
- 1 box of your favorite fettuccine
- 4-5 Tablespoons Earth Balance (or vegan butter of choice)
- 1 large lemon (juice and zest!)
- Generous 1/4 cup parsley, minced
- Salt & Pepper
- 4-5 Tablespoons of pine nuts
- Boil the pasta per package instructions, then drain.
- While they're working, chop your parsley and get that lemon ready! A little trick is to roll it back and forth on your cutting board under your palm to loosen up the juices.
- When the pasta is done, melt the butter in a large pan over medium heat.
- Add the lemon juice and the pasta, and mix really well. Let the pasta sit in there for a minute or two and make sure everything is all warm and mixed.
- Stir in your parsley, Salt & Pepper and top with the lemon zest.
- I recommend waiting to add the pine nuts until you've already plated the fettuccine to make sure they're evenly distributed - a little less than a Tablespoon per bowl.