Lemon-Butter Fettuccine with Parsley and Pine Nuts
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",... Read More
Ingredients You Need for Lemon-Butter Fettuccine with Parsley and Pine Nuts
How to Prepare Lemon-Butter Fettuccine with Parsley and 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.
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I would make this with spaghetti squash "noodles" rather than pasta. Funny to me that an article recommending getting rid of processed foods in the diet links to a recipe for manufactured pasta. :(
I think that because this recipe was mentioned as an easy recipe for people transitioning into a diet with less processed food, the emphasis is more on improvement rather than perfection :)