In a large sauce pan heat olive oil over medium heat, add the pasta and saute until the rice is toasted-about five minutes.

Add the chicken broth, lemon zest, lemon juice and salt and pepper ( I zest and juice my lemon right over the post for this recipe -watch out for seeds). Stir. Bring to a boil.

Once the pasta has soaked up most of the liquid, drop the heat to low and cook for about 10 minutes.

Cook until most of the broth has been absorbed, but the pasta is still creamy.

Remove the pasta to a serving bowl and add the butter and Parmesan cheese. Stir until well combined. Add salt & pepper if needed.

Enjoy!