Lemon Pasta

• 1/2 pounds Spaghetti, Cooked To Al Dente
• 1/2 cups Reserved Pasta Water, Or More As Needed
• 3 Tablespoons Butter, Divided
• 4 cloves Garlic, Peeled, Thinly Sliced
• 1 pinch Crushed Red Pepper
• 1/2 cups Dry White Wine
• 1/2 cups Chicken Stock (optional)
• 1 whole Lemon Thinly Sliced
• 1/4 cups Chopped Mixed Herbs, Divided
• 1/4 cups Shredded Or Grated Parmesan, Divided
• Salt To Taste

1. Cook pasta to al dente, following package directions.
2. Reserve some of the pasta water.
3. Preheat a large pan to medium heat.
4. Add 1 tablespoon of the butter, garlic, and crushed red pepper flakes, as much as youd like!
5. Stir for 3 minutes until the garlic is soft and fragrant and the butter is foamy but not brown.
6. Add the wine, and let reduce by half, about 90 seconds or so.
7. Add the lemon slices, pasta water, and chicken stock, if using (you can also just use an equal amount of additional pasta water).
8. Let the sauce simmer for 5 minutes, adjusting heat accordingly so the sauce is bubbling but not fully boiling.
9. Add the cooked pasta, remaining butter, half the herbs, and half the cheese to the sauce.
10. Toss together with tongs and taste for seasoning.
11. Add more salt if youd like to!
12. Serve with the rest of the herbs and the rest of the cheese as toppings.
13. Relish in the citrus.

al, water, butter, garlic, red pepper, white wine, chicken, lemon, mixed herbs, parmesan, salt

Taken from tastykitchen.com/recipes/main-courses/lemon-pasta-3/ (may not work)