1/2 C butter
2 T lemon juice
2 T snipped fresh parsley
1/2 lb. spaghetti
Cook spaghetti according to package directions. Drain and set aside. Melt butter in a medium skillet over medium heat. Continue cooking about 10 minutes, stirring the butter, lifting and swirling the pan occasionally, until butter is golden brown. Strain butter through sieve into a small bowl. Stir in lemon juice and parsley. Toss sauce with pasta and top with parmesan.
Serve browned butter over steak, or drizzle over mashed potatoes and steamed vegetables.