Lemon Butter Herb Pasta Recipe

A fresh, light and delicately flavored pasta dish. I used fresh herbs (parsley, basil and green onion) and I do think that makes a world of difference. Loved it.

This recipe was delicious! I made some slight changes. Same amount of butter but I doubled the broth, lemon juice, minced garlic, and spices (I didn’t add any salt at all though). I simmered the sauce with some leftover grilled chicken I had. I cooked about a half box of bow tie and a bag of broccoli and mixed both in the pan with the sauce and chicken. My husband was raving about it!

Only had about 2.5 cups of bow tie pasta. Made full recipe of sauce. Sautéed about 3/4 c. of mushrooms and poured the lemon butter sauce over them before I added the pasta. I added chicken into my portion and a couple of fried shrimp leftover from last night. Delicious! My husband had his chicken on the side - doesn’t like to mix his food . . . But, he said next time we should add some magic words here are “Next time”!

It needed a little something more so we added a couple TBSP dry parmesan cheese, and fresh dill. Then added shrimp and poured it over pasta. We loved it.

This was a great, simple recipe. The lemon flavor was just right. I added some frozen broccoli and about 2 tbs of EVOO, and let that simmer with the garlic and herbs, then tossed with the pasta. I also doubled the spices as other reviewers stated. Will make again!

Turned out really well. Used fresh herbs, ore like 1/3 cup each of fresh basil, parsley, and oregano chopped. Did not summer them, but added them when storing the sauce in with Cooke linguine. Used juice of 1 1/2 lemons, not sure how much that was, but probably more tang than the recipe. Sautéd shrimp in butter in seperate skillet, and steamed broccoli. Parmesan cheese. Excellent!

Sauce is easy, and I like that. I followed the advice of others and doubled the seasonings. But I didn't use this for pasta. I used it to cook boneless, skinless chicken breasts in, on the stove. Medium heat, covered pan, and turned meat after 5 minutes, re-covered and cooked additional 5 minutes. It was good. Husband liked it and told me he'd eat it again, so that works for me. Next time I plan to halve the butter, use other ingredients as listed and spoon a little over the chicken instead of cooking in the sauce. Thinking it might be a fresher flavor that way. In any case we liked the flavor, so thanks for the submission.

Someone else's recipe is a guideline for me. I loved that it was light and easy. I sautéed my garlic a drizzle of EVOO 1st. I also add some wine & fresh herbs. Perfect for my fresh pasta. I will remember this one.

This is a good, simple recipe for a quick lunch. Like most readers here, I did a few adaptations... used whole-wheat pasta, used some of the lemon zest (rather than throw it away). I didn't measure the lemon juice, but it seemed that the juice of two lemons was more than the recipe called for. Used it all anyway, then added about a tablespoon of honey to counter the sourness. Also had a "homemade" vegetable stock to use instead of chicken stock. I added a tablespoon of parmesan cheese as well. This would also... I think... be good with added frozen peas and/or fresh mushrooms which could be sauteed while melting the butter.

Love this recipe, but added lemon zest and increased lemon juice. I mix in asparagus and lobster meat. Family favorite.

I think this is an excellent recipe or could be - had to change a few things and will change another when I make it again. What I changed - there is no thickening, so cooking till it thickens isn't really going to happen, it will reduce but that is not the same thing. I added just a bit of flour to the butter and that took care of that. Also there is nowhere near enough liquid to make a sauce to cover all those noodles. I started just by doubling the chicken broth and the lemon juice. That still wasn't enough, I kept adding more & more chicken broth until I added the whole 14.5oz can :) What I will change the amount of lemon juice, first I will try it without doubling it and still using the whole can of broth - maybe that will make the lemon not so strong. Now maybe they intended us to use a fresh lemon and not Real Lemon (which is stronger) but that's all I ever have around sooooo. If it's still to strong I back it off more. But it was a great recipe and very easy to make.

This is easy & delicious. I added fresh grated parm as suggested.

Made as directed but just not much flavor. Not sure why. But thank you for the recipe. I love trying new things!

I underestimated this recipe — my bad.

Lowkey thinking of making this tomorrow too.

Simple and flavorful dish. I love it. 🥰

Tasteless! How was the sauce supposed to thicken when there is no thickening agent in it? Very disappointed and a waste of my ingredients.

I added butter poached Lobster to it and it was fabulous!!!! XoXoX

While I have made this only to pair with a Baked Shrimp Scampi recipe from this site, I recognize I underutilize this recipe! While dry herbs work (I’ve done!) fresh is better. The best part about this recipe is that it could also work with pork and/or chicken. It’s also nice and light for summer outdoor dining! Thank you for sharing this recipe with the rest of us!

I found this recipe OK. It lacked flavor in my opinion. Even with the suggestion of adding a few other herbs, I did not find this recipe extraordinary. I used a bit of the pasta water to thicken and help with the lemon/broth liquid to stick to the pasta, but honestly overall, is underwhelming. EDIT: I made this recipe once more to try a few things to see if it made it better. Stick to using about 1/4c of the pasta water, use butter with higher fat content. This made a difference this second time as the sauce was creamier.