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“I have really been craving lemon-ey dishes lately, and this was absolutely perfect. I found it on the food blog, I am enamored and obsessed with this delicious pasta dish, and had a difficult time restraining myself from eating the entire recipe. The combination of ingredients made it a unique, refreshing, and light pasta dish. Plus, it's quick--perfect for a busy weeknight meal. Also, I used extra lemon zest. I made half of a recipe and added zest from nearly an entire lemon.”

Ingredients Nutrition


  1. Cook pasta according to directions listed on package. Meanwhile, brown butter in a small saucepan, set aside. Heat olive oil in a small skillet over medium heat. Stir in garlic and lemon zest and saute until lightly golden. Stir in bread crumbs and toast, stirring constantly, until golden (they will toast quickly), remove from heat. Pour garlic mixture into brown butter mixture along with lemon juice, and whisk to combine. Once pasta has cooked through, drain well and return to pasta pot. Pour browned butter mixture over pasta, season with salt and pepper to taste (I'd recommend being somewhat generous with the pepper), add romano cheese, basil and almonds and toss mixture to evenly coat. Serve warm (note that the lemon flavors will tone down and blend in after pasta has rested just a few minutes).

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