Browned Butter Lemon Dill Pasta brings bright citrus, fresh herbs, and rich butter together in one easy dish. This 5 ingredient meal feels light yet satisfying, which makes it perfect for spring dinners or casual gatherings. With bucatini coated in a silky lemon dill sauce, every bite tastes fresh and comforting at the same time. Best of all, this pasta comes together quickly, so you can focus on enjoying the meal instead of standing over the stove.

Story

Browned Butter Lemon Dill Pasta became a staple in my kitchen during early spring, when I crave lighter flavors but still want something warm and filling. The nutty aroma of butter browning in the pan signals the start of something special, while lemon zest adds instant freshness. I often serve Browned Butter Lemon Dill Pasta alongside roasted vegetables or grilled fish, although it stands on its own just as well. Because it relies on pantry basics and fresh herbs, Browned Butter Lemon Dill Pasta fits busy weeknights and relaxed weekend meals alike.

Ingredients

1 pound pasta (bucatini, rigatoni, or similar)
6 tablespoons unsalted butter, divided
1/4 cup freshly grated Parmesan cheese, plus more for topping
1 medium lemon, zested and juiced
3 tablespoons minced fresh dill
Kosher salt, to taste
Freshly ground black pepper, to taste

Step-by-Step Instructions

Preparing the Ingredients

Bring a large pot of water to a boil, salt it generously, and cook the pasta until nearly al dente so it can finish cooking in the sauce. Reserve two cups of the starchy pasta water before draining, then set the pasta aside while you prepare the sauce.

Cooking Instructions

Melt four tablespoons of butter in a wide skillet over medium heat, swirling often until the butter turns deep golden brown and smells nutty. Add one cup of reserved pasta water and simmer, then whisk in the remaining butter a tablespoon at a time until creamy. Stir in the pasta, Parmesan, lemon juice, and zest, cooking until the sauce thickens and coats the noodles, adding more pasta water if needed. Remove from heat, fold in dill, and season with salt and pepper.

Tips for Perfect Results

Common Mistakes to Avoid

Avoid cooking the pasta fully in the water, since it needs time to absorb the sauce later. Watch the butter closely as it browns, because it can burn quickly and turn bitter if left unattended.

Pro Tips for Better Flavor

Use freshly grated Parmesan instead of pre-shredded cheese for smoother texture. Adding lemon zest before the juice keeps the citrus flavor bright without overwhelming the butter.

Serving and Storage

How to Serve

Serve this pasta warm with extra Parmesan on top and a crack of black pepper. It pairs well with grilled chicken, salmon, or simple sautéed greens.

How to Store Leftovers

Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stovetop with a splash of water or butter to loosen the sauce.

Conclusion

Browned Butter Lemon Dill Pasta proves that a handful of ingredients can create a dish full of flavor and comfort. With its balance of richness and freshness, this pasta belongs in your regular rotation. Try it once, and it will quickly become your go-to spring side.

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Frequently Asked Questions

Can I use a different pasta shape?

Yes, this recipe works well with many shapes. While this bucatini pasta recipe holds sauce beautifully, rigatoni or spaghetti also perform well.

Is this pasta meant to be a main or side dish?

This dish works as both. As a simple spring side, it complements proteins easily, but it can also stand alone with a salad.

Can I make it ahead of time?

You can prepare it shortly before serving, but it tastes best fresh. Reheat gently to maintain the creamy texture.