East Spaghetti with Brown Butter, Lemon & Sage

By • December 8, 2014 0 Comments

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Author Notes: With four ingredients (not including salt & pepper) and twenty minutes, you can make this simple and delicious pasta dinner. The recipe has the perk of including brown butter too. As the butter browns it becomes warm and toasty. The sage crisps in the butter, losing its astringent edge, infusing the butter with even more cozy flavors. A sprinkling of sea salt (fleur de sel or gray salt is great here) and a squeeze or two from a juicy lemon is a welcome finishing touch.

Some white beans tossed in would bump up the protein.
I love to serve it with plenty of fresh finely cracked black pepper.
Jill @ Sew French


Serves 2

  • A half a box of spaghetti (6 ounces) cooked according to the package directions
  • 3 tablespoons of unsalted butter, divided
  • 6-8 sage leaves
  • A squeeze or two of fresh lemon juice
  • Sea salt and pepper to taste
  • To Serve: sprinkling of sea salt, freshly cracked black pepper, finely grated lemon zest, squeeze of lemon juice
  1. Cook the pasta in plenty of salted water according to the package directions. Meanwhile heat two tablespoons of butter in a sauce pan with some salt and the sage until the butter becomes golden brown and the sage gets crispy. Add the remaining one tablespoons of butter and stir until melted. Toss the brown butter sauce with the pasta. Squeeze some lemon on top and finish with a sprinkling of salt (flaky sea salt is great here) and a few grinds of black pepper.

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