June 1, 2007

Spaghetti With Butter


Spaghetti with Butter

Last Friday my daughter came home with her leftover dinner of spaghetti and veal scallopini. The container was so big I transferred the food in a smaller dish. The next day, when she woke up to have it for brunch she couldn't find it. She thought I threw it away. Well, somebody ate it. So to make amends I made a similar dish, Thin Spaghetti with Butter, Bread Crumbs and Lemon, and Beef Scallopini Marsala.

Thin Spaghetti With Butter
8 ounces thin spaghetti
1 tablespoon olive oil
¼ cup dry bread crumbs
zest of 1 lemon
4 tablespoons butter
1 teaspoon sea salt
1 tablespoon chopped flat leaf parsley
  • Cook spaghetti according to package directions.
  • In a small skillet, heat olive oil, add breadcrumbs, stir fry until golden brown, about 1 minute, then add lemon zest. Set aside.
  • In a large pan, heat butter until melted and slightly brown, add salt and drained cooked spaghetti, toss well, add bread crumb mixture and parsley. Mix well. Serve hot.
This spaghetti dish is so delicious, I love the hint of lemon and the texture of bread crumbs. This will go well with any meat dish, including KFC fried chicken.


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