LEMON BUTTER ANGEL HAIR PASTA

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Contributed by Mary Jo Tansy
Decadent! And so easy to make!
  • 2 T. butter
  • 2 oz. angel hair pasta
  • 1 c. hot chicken stock
  • Black pepper to taste
  • Lemon juice to taste  (about 1 T.)
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 add the pepper. Cover and cook over very low heat for 10 minutes, or until all the liquid is absorbed. 

Squeeze in the lemon juice. Taste and, if your stock wasn't very salty and you'd like more, add a little salt. Serve at once. Makes one serving.

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