Dinner in 20…Seriously
Cheers. Did you March Break with your kids? If you did, I hope it was great. For the second year we took a mini holiday to beautiful Buffalo. And believe me when I say there is not a titch of sarcasm in that statement. I genuinely love the city and it’s amazing architecture and how down to earth it is. We stayed at an old converted psych ward and it is definitely one of the most beautiful hotels I’ve stayed in.
But enough about me. If you’re back in the swing of things, you’re probably thinking about dinner and what you can throw together fast that isn’t made in a toaster or with a box of cereal. Enter pasta.
Standard cooking of pasta is in a huge pot of water, with salt and maybe a slow cooked sauce you’ve spent some time reducing. Don’t get me wrong, I love a great tomato sauce. I also love to knock off a great dinner quickly so I can get back to my life. What I have here for you is a recipe that will tick all those boxes and you probably have all the ingredients in your cupboard already.
I got this recipe from food52.com, and if you haven’t had the pleasure of tooling around this site daydreaming about your next meal, I highly recommend it.
Interested in taking your pasta game up a notch? We’re hosting a Homemade Pasta Workshop this Wednesday from 6:30 pm to 9:00 pm. Learn to make easy delicious homemade pasta and ravioli. Have a glass of wine, fresh bread, snacks and go home with enough pasta for lunch or dinner on Thursday. Click here for more details!
Sue Kreitzman’s Lemon Butter Angel Hair Pasta
- 6 tablespoons butter
- 6 ounces angel hair pasta
- 3 cups hot chicken stock
- 1 pinch Freshly ground pepper to taste
- 1 splash Lemon juice to taste
- Melt the butter in a small pot. Break up the pasta into more bite-sized lengths, about 1 to 2 inches each. Toss the pasta in the butter until it is well-coated.
- Pour in the hot stock and grind in the pepper. Cover and cook over very low heat for 10 minutes, or until all the liquid is absorbed.
- Squeeze in the lemon juice (Sue Kreitzman used the juice of 1 small lemon). Taste and, if your stock wasn’t very salty and you’d like more, add a little salt to taste.
- Top with freshly grated parmesan.
- Serve immediately with a light salad or steamed greens.