The Pasta Dish That Feels Straight Out of ‘It’s Complicated’

There’s a moment in Nancy Meyers’ It’s Complicated that lingers in the mind long after the credits roll—Meryl Streep’s Jane Adler, effortlessly radiant in her soft linen blouse, gliding around her sun-drenched kitchen, making midnight croque monsieurs with Steve Martin’s Adam. It’s the kind of scene that makes you want to abandon everything and move into a sprawling Santa Barbara home filled with French pottery and open shelves stacked with Le Creuset. But if there’s one dish that truly embodies the warmth, ease, and quiet luxury of a Nancy Meyers film, it’s a simple yet indulgent bowl of homemade pasta.

This pasta isn’t complicated—pun intended—but it is deeply satisfying, the kind of meal you’d imagine Jane whipping up while sipping a crisp white wine, music softly playing in the background. It’s the perfect balance of rich and refreshing, buttery yet bright, a dish that feels just as right for a late-night tête-à-tête as it does for a Sunday lunch in a sun-dappled kitchen. And it all starts with the kind of ingredients that make life delicious: good olive oil, fresh lemons, Parmigiano-Reggiano, and perfectly al dente pasta.

Lemon Butter Pasta with Fresh Herbs

Serves 2 (or 1, if you’re channeling your inner Jane and indulging solo at a candlelit table)

Ingredients:

• 8 oz fresh tagliatelle or fettuccine

• 3 tbsp high-quality unsalted butter

• 2 tbsp extra-virgin olive oil

• Zest and juice of 1 large lemon

• 1/2 cup finely grated Parmigiano-Reggiano

• 1/2 tsp flaky sea salt, plus more to taste

• 1/2 tsp freshly ground black pepper

• 1/4 cup finely chopped fresh basil and parsley (a mix of both)

• Optional: a pinch of red pepper flakes for a gentle heat

Directions:

1. Bring a large pot of salted water to a boil. Cook the pasta until just al dente, reserving ½ cup of the pasta water before draining.

2. In a large skillet over low heat, melt the butter and olive oil together. Add the lemon zest and cook for about 30 seconds until fragrant.

3. Add the cooked pasta directly into the pan, tossing gently to coat in the butter mixture. Pour in the lemon juice and half of the reserved pasta water, stirring to create a silky sauce.

4. Sprinkle in the cheese, salt, and black pepper, tossing everything together until the pasta glistens with a creamy, emulsified sauce. If needed, add a splash more pasta water to loosen it up.

5. Remove from heat and fold in the fresh herbs, letting their fragrance bloom into the dish. If you like a hint of spice, a pinch of red pepper flakes won’t hurt.

6. Serve immediately, perhaps with an extra sprinkle of cheese and a glass of something crisp and French.

This pasta is everything a Nancy Meyers dish should be—simple but luxurious, comforting but impossibly chic. It’s the kind of meal best enjoyed with a linen napkin in your lap, a dreamy playlist humming in the background, and the distinct feeling that life, at this very moment, is exactly as it should be.