Recipe courtesy of Ree Drummond
Save Recipe Print
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.

My Private Notes

Add a Note
Get the Recipe

Berry Dessert Lasagna

This chilled berry trifle is an easy, crowd-pleasing dessert.

IDEAS YOU'LL LOVE

Chicken Piccata with Buttery Lemon Noodles

Recipe courtesy of Ree Drummond

Buttered Egg Noodles with Parsley

Recipe courtesy of Food Network Kitchen

Buttered Egg Noodles with Parsley

Recipe courtesy of Food Network Kitchen

Lemon Chive Noodles

Recipe courtesy of Rachael Ray

Lemon Parsley Bruschetta

Recipe courtesy of Giada De Laurentiis

Parsley-Lemon Pesto

Recipe courtesy of David Rocco

Lemon Parsley Rice

Recipe courtesy of Food Network Kitchen

Lemon-Parsley Asparagus

Recipe courtesy of Food Network Kitchen

Lemon Parsley Power Pack

Recipe courtesy of Martha Stewart

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories