Recipe courtesy of Ree Drummond
Total:
20 min
Active:
10 min
Yield:
6 to 8 servings
Level:
Easy

Ingredients

Directions

Bring a large pot of water to a boil. Cook the pasta according to the package instructions. (If using angel hair, stop just short of the al dente stage.) Drain and set aside.

Melt the butter in a large skillet over medium-high heat, then add the olive oil.  Add the parsley, garlic and lemon zest and stir. Throw in the drained pasta and cook, tossing and coating it in the mixture, so that a few of the pieces get a little bit of a pan-fried texture to them, 2 to 3 minutes. Add the lemon juice and some salt and pepper and toss again.

IDEAS YOU'LL LOVE

Chicken Piccata with Buttery Lemon Noodles

Recipe courtesy of Ree Drummond

Lemon Bread Pudding

Recipe courtesy of Ree Drummond

Asian Noodle Salad

Recipe courtesy of Ree Drummond

Noodle Bowls

Recipe courtesy of Rachael Ray

Lemon Curd

Recipe courtesy of Ina Garten

Magic Lemon Meringue Pie

Recipe courtesy of Trisha Yearwood

Lemon Curd

Recipe courtesy of Alton Brown

Lemon Chicken Breasts

Recipe courtesy of Ina Garten

Chicken Noodle Soup

Recipe courtesy of Ina Garten

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          On TV

          Get Cooking