Lemon-Tarragon Parm Pasta

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Lemon-Tarragon Parm Pasta
  • 4Servings


  • 1 1/2 sticks butter
  • 2 cups finely grated Parmesan
  • 1 pound whole grain spaghetti, cooked, plus 1 cup pasta cooking water
  • 1/4 cup chopped fresh tarragon
  • 3 tablespoons plus 1/2 tsp. lemon zest
  • 2 tablespoons fresh lemon juice


In large pot, melt butter and 1 1/2 cups Parmesan with hot pasta cooking water and tarragon over medium. Add hot pasta, zest and juice. Toss until coated; season. Top with remaining Parmesan.