Quick like….20 minutes tops, no chopping of any kind unless you count zesting a lemon, which you could fully skip if you’d like.
Because we need this. I have been so overwhelmed recently, not to mention that pregnancy just makes me need more carbs than usual. Not want. A salad could be covered with fried chicken and croutons and I’m all…need a hunk of buttered bread to go with that, please. We have a ton going on right now, and some of it is good, some bad, and mostly it’s just a lot. Beck is starting school in a few weeks which is involving an inordinate number of activities including the blasted home visit, and I just want to have a vacation from life but obviously that isn’t a thing and no this is not a cry for help.
It’s a cry for pasta that is done in 20 minutes and only messes up one skillet. I made my own coping skill!
It’s the skillet method that has been floating around the internet for awhile, and honestly I don’t always love it for spaghetti because I like simmering sauce for a LONG time and the taste of freshly boiled pasta. This, though, simmers the noodles in stock (use vegetable stock for vegetarian), which creates a thick almost creamy sauce without any cream. Then we add lemon juice, zest, salt, pepper, butter, and parmesan. Easy on the parm for me because I wanted mine to be super lemony, but you can go nuts with toppings or other additions. Plain, though, this is so cozy and comforting.