Browned Butter Lemon Pasta
- 1/4 cup butter
- 2 tablespoons extra virgin olive oil
- 2 garlic cloves, finely minced
- 1/2 - 1 teaspoon lemon zest (use 1 for stronger lemon flavor)
- 2 tablespoons Italian seasoned breadcrumbs
- 2 tablespoons lemon juice
- 8 ounces spaghetti noodles, uncooked
- salt & freshly ground black pepper
- 2 ounces romano cheese, freshly finely grated (1/2 cup)
- 8 fresh basil leaves, chopped
- 1/4 cup sliced almonds (toasted if desired)
- Cook pasta according to directions listed on package. Meanwhile, brown butter in a small saucepan, set aside. Heat olive oil in a small skillet over medium heat. Stir in garlic and lemon zest and saute until lightly golden. Stir in bread crumbs and toast, stirring constantly, until golden (they will toast quickly), remove from heat. Pour garlic mixture into brown butter mixture along with lemon juice, and whisk to combine. Once pasta has cooked through, drain well and return to pasta pot. Pour browned butter mixture over pasta, season with salt and pepper to taste (I'd recommend being somewhat generous with the pepper), add romano cheese, basil and almonds and toss mixture to evenly coat. Serve warm (note that the lemon flavors will tone down and blend in after pasta has rested just a few minutes).
butter, extra virgin olive oil, garlic, lemon zest, italian seasoned breadcrumbs, lemon juice, noodles, salt, romano cheese, basil, almonds
Taken from www.food.com/recipe/browned-butter-lemon-pasta-503826 (may not work)