Sue Kreitzman’s Lemon Butter Angel Hair Pasta

I made this for dinner last night with a green salad and oven fried chicken. It was so delicious and comforting. The comments below were spot on. I browned the angel hair nests before adding the broth and treated it more like a risotto. It didn't need much stirring and it did really well uncovered on a low simmer. The total cook time start to finish wasn't more than 20 minutes. I was cooking for four people and the ratio that worked for me was 8 oz of pasta: 3 Tbsps butter: 3.25 cups stock (with another quarter cup up on reserve): 1.5 juiced lemons. It might be different with Meyer Lemons, but I think 3 would have been way too much.

This is just such a perfect recipe. It's blissfully comforting as-is, and wide open to riffing and experimentation as well. As printed, it's fast to put together, deeply satisfying, and easy to make when I come from work exhausted but needing real food. On a day off when I just feel like messing around in the kitchen, it's really fun to play with. I've added extra broth plus a can of white beans and maybe chopped spinach or kale to it, I've cooked strips of chicken breast or thigh along with the pasta, I've switched the angel hair for orzo, and I've added cheeses and cream to make a new favorite riff on mac n cheese. I am so happy to have happened upon this recipe.

Yummy dish! This is going into the monthly meal plan. I appreciate the suggestion from another comment to cover the pasta with liquid and add more if needed. I used spaghetti noodles and it came out beautifully.

I never crave pasta but have been strangely craving it lately and saw this recipe which was right up my alley since I prefer simpler pastas with few ingredients. I used Trader Joe's veggie broth because it's what I had readily on hand. This was so easy and really, really delicious. I added tons of Parmesan at the end.
The veggie broth took longer than 10 minutes to absorb but it might be my burners. I ended up uncovering the pot and kept cooking until the liquid was absorbed.
I'll definitely be adding this to my quick weekday dinner rotation.

I doubled the recipe but used 2 tablespoons of butter and 2 of olive oil. I made it in a big skillet with a lid. After adding the stock I brought it up to a boil and then reduced to a simmer and added fresh broccoli. I covered the skillet to let the broccoli steam. It looked a little soupy as it was getting to the 10 minute mark so I upped the temp so the liquid would reduce. When is was close to reduced I added a half pound of small shrimp and continued cooking until they were warmed through. I used a whole lemon and a little zest and topped it with good parmigiano reggiano. It was very creamy and delicious! We had no problem eating the whole thing!

I love this idea and have made it several times in different quantities. Best with angel hair and chicken stock but spaghetti and plain water work fine too. Especially if there's no stock on hand, I saute some garlic in the butter before adding the pasta. I brown the pasta a bit in the butter before adding liquid. I have added lemon zest along with the juice and used other citrus (yuzu!) when I had it around. I use a small pot and don't bother with the lid, just keep it simmering and stir occasionally. The serving size as is makes a nice snack or light dinner for one. When quadrupling the recipe to serve two hungry people I used two cups of liquid and two whole lemons, had some extra hot liquid on hand in case I needed it, but did not. When scaling I think the key is to *just* cover your pasta with liquid to start, you can always add more if needed.

Sorry but was not impressed. Pretty tasteless despite adding fresh parsley and basil from my garden as well as top quality parmigiano.

This sounds delicious but what if I want to make a full 16 ounce box of angel hair to feed my family of 5? Do I do 8x all ingredients including the stock?

Ok, I usually make the recipe according to directions first, before altering it. I did make a double batch to start as there were 4 of us & 😋 hungry. I have to say as is, it is pretty good. The only problem was that there were no seconds and it could have used some meat..This is also the fastest recipe I have made this year twice in under 45 minutes.. the second batch was even better. Again, doubling the recipe and cooking according to directions. I added a 1 cup of cooked/ shredded roasted chicken and added 1/4 cup of stock, dashes of garlic and onion powder, along with pink Himalayan salt. Gave it an extra 2 minutes to cook, served with Parmesan cheese & garlic bread 🥖.. delicious 😋 no leftovers and clean up was swift !!! 😂

Creamy, comforting pasta for a day when I was feeling under the weather. I followed a reviewer’s suggestion about cooking this like rissoto; warmed the stick in a separate pan and ladled into the pasta a little at a time. This worked, but it could have used one more ladle of broth over 1 cup — the pasta was quite toothsome! Noted for next time. But even being a tiny bit under done, the pasta delivered.

This really is a simple, delicious, and filling dinner. While I love cooking large, fancy meals, it is so nice to have a few quick, reliable dinners up my sleeve. This pasta is a keeper!

Cooking the pasta in chicken broth reminded me too much of chicken noodle soup.

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💞

So yummy! Even better if you brown the pasta a bit in the butter, then add lemon zest at end with the lemon juice!

I thought this was delicious! I quadrupled the recipe and had it at a rolling boil for about 40 minutes, uncovered.

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.

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!

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.

Tried this tonight and added shrimp and snow peas. Everyone really enjoyed this. Will be making this again and try more variations.

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...