Serves: 1, but scales up well if needed
Prep time: 5 min
Cook time: 10 min
ounces angel hair pasta
cup hot chicken stock
pinch Freshly ground pepper to taste
splash Lemon juice to taste
- Melt the butter in a small pot. Break up the pasta into more bite-sized lengths, about 1 to 2 inches each. Toss the pasta in the butter until it is well-coated.
- Pour in the hot stock and grind in the pepper. Cover and cook over very low heat for 10 minutes, or until all the liquid is absorbed.
- Squeeze in the lemon juice (Sue Kreitzman used the juice of 1 small lemon). Taste and, if your stock wasn’t very salty and you’d like more, add a little salt to taste. Serve at once.
- This recipe is a Community Pick!