Sue Kreitzman’s Lemon Butter Angel Hair Pasta

By Genius Recipes
January 23, 2018
50 Comments


Author Notes: Adapted slightly from Comfort Food (Gramercy, 1986).
Genius Recipes

Serves: 1, but scales up well if needed
Prep time: 5 min
Cook time: 10 min

Ingredients

  • 2 tablespoons butter
  • 2 ounces angel hair pasta
  • 1 cup hot chicken stock
  • 1 pinch Freshly ground pepper to taste
  • 1 splash Lemon juice to taste

Directions

  1. 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.
  2. 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.
  3. 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.

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Reviews (50) Questions (1)

50 Comments

Harriet August 12, 2018
Cooking the pasta in chicken broth reminded me too much of chicken noodle soup.
 
Cynthia T. June 11, 2018
I did 2 things not according to recipe. I browned the pasta in the butter till I got a nutty smell before I put in the stock and I took the lid off halfway into the ten minutes and occasionally stirred. I did not mess with the temp. Delish and simple. Thank you💞
 
AC April 26, 2018
So yummy! Even better if you brown the pasta a bit in the butter, then add lemon zest at end with the lemon juice!
 
Therese April 8, 2018
I thought this was delicious! I quadrupled the recipe and had it at a rolling boil for about 40 minutes, uncovered.
 
Tam March 29, 2018
I’ve made this many times since January 2018. Love it. So easy and quick. I use a 10” skillet with a lid and never cook longer than about 8 minutes. Creamy and delicious. It’s my go to quick meal - better than ramen and healthier. I always use a whole Meyer lemon (my neighbor has a tree). So good.
 
Caitlin March 12, 2018
I've found that the only tweak here is to keep the broth at a steady boil, not at low and use without a lid. This recipe relies on the same principal as a risotto (having the starch absorb the liquid), so I don't know how/why the cooking method doesn't involve a watchful eye, stirring, and med-high temps. That said, when it's good, it's amazing!
 
Barbara March 5, 2018
I had some of the same problems as other cooks. Too much liquid that didn’t cook off in 10 minutes. Two things: (1) I don’t think it needs a lid and (2) I think it could be cooked more like risotto, adding water as it is absorbed, maybe starting with 1/2 cup then adding more as needed. Still, the butter and lemon are good with the pasta. I will make it again.
 
Shaz February 18, 2018
Tried this tonight and added shrimp and snow peas. Everyone really enjoyed this. Will be making this again and try more variations.
 
shortnsweet February 13, 2018
i made this once, exactly as written, and found it good-ish. i liked the taste, but it took me much longer than 10 minutes on low for the broth to absorb, which resulted in very soft angel hair. doubled this with a friend last night for a quick meal before the movies, and it didn't work at all--pulled the pasta out when it was truly done to try and reduce all the liquid (again, still so much after the 10 minutes!) and stuck the pasta back in to try and capture that creamy, starchy consistency--ended up with a solid, globby mess. my friend is a nice person so he dutifully ate it, but...what am i missing? is my pasta potentially too thin? my one cup of broth too big and brothy? hmm...
 
Steph C. July 4, 2018
What works for me, is, after the butter has browned slightly, and has toasted some of the edges of my pasta, I'll throw in the broth mixture (i use more than calls for; just make sure it at least covers your pasta - i also pour in some milk to add to the dreamy creaminess) Then turn the temp high until it just about starts boiling; keep stirring regularly and within a few minutes the liquids will have reduced, and you'll have your dinner, ready to be seasoned and served. Hope this helped somewhat.
 
icharmeat February 8, 2018
I would guess that the cooking time and pasta/liquid ratio will be need to change for different thickness noodle. Earlier in this thread we wondered about linear scaling of liquid to weight of noodles. Logic says that it should be linear but cooking experience makes one wonder if it works that way when you are several times larger than the recipe quantity. When i made this, i only scaled by a factor of 1.5 and it worked just fine. That being said, i wasn't "wowed" by the recipe. It tasted good and it was easy but it wasn't a revelation for me. My $.02.
 
ihaventpoisonedyouyet February 8, 2018
This went south in a hurry and I don’t know why. First, I tripled the recipe so it was 6+ ounces of pasta, 3 cups of broth and 4+ tbs butter. I only had thin spaghetti (#9) so maybe that was the problem. I don’t know. The pasta never absorbed the broth. I yanked the pasta out of the furiously boiling liquid after 15 minutes and plated that while I reduced the broth/butter mix. I also had a sad looking leek that had to be used up so I had sautéed that alongside the pasta - and once it softened I added the lemon juice and let it simmer.<br /><br />After the broth/butter combo reduced I added the leek/lemon and let it further reduce. The end result was good. (One of us is a painfully fussy eater and he loved it.) I must try this again with angel hair pasta.
 
ginabchaos February 7, 2018
OMGosh! This is awesome! I get home late so many weeknights and don’t want fast food/takeout and don’t feel like a cold salad...I’ve already made this twice in a week & have shared with co workers! We’re hooked! Thanks for a quick comfort food!
 
Merry February 2, 2018
Although we were a tiny bit skeptical as we put these few ingredients together, it was amazing. How could pasta without cheese taste that rich? We made two servings and found it was so filling, we didn't finish it all. What a great find for a quick, but delicious meal.
 
Sally G. February 1, 2018
I would never break the pasta, love twirling—but yummy combination of flavors. So much can be done with pasta and whatever is in the fridge!
 
Nakato N. January 29, 2018
I just made it today with a little more pasta ( I think 8 oz), 3-3.5 tbsp of butter and I kind of want to say 1.5 cups of broth? Plus I had a chicken breast that I just grilled and stirred together and besides my mistake of adding a little too much pepper, it was absolutely wonderful!
 
Pete P. January 28, 2018
I had this tonight, most excellent, on my list now for a really simple no fuss, no prep meal, delightful, looking forward to pimping it a bit but a fantastic base, thanks.
 
Barb January 28, 2018
I followed this technique exactly, but first I sauteed some mushrooms and finely chopped onions in the butter, then added the pasta. This is the creamiest, most delicious pasta dish I have ever cooked! Thank you, I'll be making this again and again.
 
Deanna L. January 27, 2018
I had some herb butter that I need to use up and it was ABSOLUTELY DELICIOUS!!!!<br />I'm definitely going to make this again!!!
 
Jen January 26, 2018
Yum! Can't wait to make! Would vegetable stock work for a vegetarian version of this dish?
 
tracy R. January 26, 2018
I made this as is and am completely pleased! Used homemade turkey stock since I had it handy and did top with a little parm as I had it, too. Can’t wait to make it again and again