½poundspaghettior linguine, or your favorite pasta
¼cupshredded parmesan cheeseor grated, optional for garnish
Instructions
Bring salted water to a boil (to cook pasta).
Meanwhile, in a small skillet on low heat, melt butter until creamy. Stir in tomatoes and saute over low heat. Stir in parsley, lemon juice, zest, salt, and pepper.
Meanwhile, cook linguine until al dente, firm to the bite, per package directions. Drain.
Add pasta to the sauce and toss.
Sprinkle with parsley and cheese to serve.
Notes
To double: ½ cup butter 28 ounces whole tomatoes, drained and chopped, 1 large can (a little more or less works) 4 teaspoons lemon zest (about 2-4 lemons) ¼ cup fresh lemon juice (about 2-4 lemons) ¼ cup chopped fresh parsley, or other fresh herb, plus more for garnish 1 teaspoon kosher salt ½ teaspoon freshly ground black pepper 1 pound spaghetti, or linguine, or your favorite pasta ½ cup shredded parmesan cheese, or grated, optional for garnish Use a large skillet when doubling.