Butter and Lemon Spaghetti with Roasted Potatoes
A simple yet satisfying spaghetti dish featuring roasted potatoes, tossed in a light and zesty lemon butter sauce, made with roasted garlic and a sprinkle of fresh parsley.
- Prep
- 15 min
- Cook
- 25 min
- Total Time
- 40 min
- Servings
- 4
- Difficulty
- easy
- Cuisine
- Italian
Ingredients
- 8ozsspaghetti
- 1.5lbsYukon Gold potatoes, diced into 1-inch cubes
- 4tbspsunsalted butter
- 1lemon, juiced
- 3clovesgarlic, minced
- 2tbspsfresh parsley, chopped
- 0.5tspsalt
- 0.25tspblack pepper
Step-by-Step
- 1
Preheat the oven to 400°F. Toss the diced potatoes with 2 tablespoons of olive oil, salt, and pepper. Spread them in a single layer on a baking sheet and roast for 20-25 minutes, or until tender and golden brown.
25m400°F - 2
Bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions, about 8-10 minutes, until al dente. Drain the pasta and set aside.
10m - 3
In a large skillet, melt the butter over medium heat. Add the minced garlic and cook for 1-2 minutes, stirring frequently, until fragrant.
2mmedium heat - 4
Remove the skillet from heat and stir in the lemon juice. Season with salt and pepper to taste.
2m - 5
Add the cooked spaghetti and roasted potatoes to the lemon butter sauce. Toss gently to coat the pasta and potatoes evenly.
3m - 6
Garnish the Butter and Lemon Spaghetti with Roasted Potatoes with the chopped fresh parsley. Serve immediately.
3m