Fumbling Toward Culinary Talent: Lemon-Butter Fettuccine

I tried a recipe from The Washington Post a little while back, and I didn't like how it came out. So I modified it to my liking since I use the store-bought, cheaper parmesan cheese that mucked up the original recipe.

I like this version much better. 

Ingredients

1 stick of butter

2 lemons

1 regular box of fettuccine

1 TB of dried basil

1 Ts of dried oregano

1 Ts of minced garlic

1 Ts of Dan-O's seasoning

1 TB of Seasonello Bologna aromatic herbal salt

Extra virgin olive oil

Salt and pepper to taste

Process

First cook the pasta to al dente and drain. Once it is fully drained and cooled, drizzle it with some extra virgin olive oil and toss. 

Halfway through cooking the pasta, melt the butter on medium-low and zest the two lemons. Add the lemon zest, seasonings, and minced garlic to the melted butter and adjust to low. Juice half of a lemon into the melted butter and add salt and pepper. 

Kick the heat of the butter mixture up to medium-low and add the pasta in to fully coat it. 

When serving, liberally apply lots of parmesan cheese on top since the reaction between parmesan and lemon is a delightful combination.