Buttery Lemon Parsley Noodles Recipes

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BUTTERY LEMON PARSLEY NOODLES



Buttery Lemon Parsley Noodles image

This is just a quick, easy side dish that is clean and fresh and knocks my ballet flats off.

Categories     main dish     side dish

Time 20m

Yield 8 servings

Number Of Ingredients 5

1 lb. Pasta (fettuccine, Linguine, Angel Hair)
4 tbsp. Butter
1/4 c. Finely Minced Parsley
1 whole Lemon
Salt And Pepper, to taste

Steps:

  • Cook the noodles according to package instructions. (If using angel hair, stop just short of the al dente stage.) Drain and set aside.Melt butter in a large skillet over medium-high heat. Throw in the cooked pasta and cook it around in the butter for a couple of minutes so that a few of the noodles get a little bit of a panfried texture to them, whatever that means. Zest the lemon. Squeeze in the juice, then add the zest of half the lemon. Add salt and pepper to taste, then toss around and serve. Yum!

BUTTERED EGG NOODLES WITH PARSLEY



Buttered Egg Noodles with Parsley image

Provided by Food Network Kitchen

Categories     side-dish

Time 15m

Yield about 4 to 6 side dish servings

Number Of Ingredients 6

12 ounces wide egg noodles
6 tablespoons unsalted butter, cut into small pieces and chilled
3 tablespoons minced flat-leaf parsley
1/4 teaspoon kosher salt, plus more as needed
Freshly ground black pepper
1/4 teaspoon grated lemon zest, optional

Steps:

  • Bring a large pot of water to the boil and salt generously. Add the noodles and cook until they are tender but not mushy.
  • Meanwhile, ladle 1/4 cup of the noodle cooking water into a medium skillet. Set the skillet over low heat and, while whisking constantly, gradually add the butter, piece by piece, (let each piece of butter melt into the sauce before adding the next bit) until a smooth sauce has formed. Stir in the parsley and salt and pepper, to taste. Add the lemon zest, if desired.
  • Drain the noodles in a colander set in the sink and leave whatever water clings to them, do not rinse. Transfer the noodles to a large bowl, add the sauce, and toss well. Serve.

EGG NOODLES WITH LEMON AND HERBS



Egg Noodles with Lemon and Herbs image

These old-fashioned egg noodles are the perfect accompaniment to our Spring Chicken Ragu.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Number Of Ingredients 7

1 tablespoon plus 3/4 teaspoon salt
8 ounces wide egg noodles
2 tablespoons unsalted butter
2 tablespoons coarsely chopped fresh flat-leaf parsley
2 tablespoons snipped fresh chives, (about 1/2 bunch)
1 1/2 teaspoons grated lemon zest
1/8 teaspoon freshly ground black pepper

Steps:

  • Fill a large saucepan with cold water, bring to a boil, and add 1 tablespoon salt. Add noodles, and cook until tender but still firm, about 5 minutes. Remove saucepan from heat, drain noodles, and transfer to a bowl.
  • Add butter, parsley, chives, lemon zest, remaining 3/4 teaspoon salt, and pepper. Toss to coat noodles with butter and herbs. Serve immediately or keep warm, covered with aluminum foil, until ready to serve.

PARSLEYED NOODLES



Parsleyed Noodles image

These generously buttered noodles, sprinkled with just a quarter cup of parsley for color and freshness, are the perfect blank canvas for practically any stew or braise.

Provided by Craig Claiborne

Categories     noodles, pastas, main course, side dish

Time 10m

Yield 6 servings

Number Of Ingredients 4

1 pound wide egg noodles, cooked according to package directions and drained
1/4 cup melted butter
Salt and freshly ground black pepper to taste
1/4 cup finely chopped parsley

Steps:

  • Combine all the ingredients, in a large serving dish, toss gently and serve.

Nutrition Facts : @context http, Calories 360, UnsaturatedFat 4 grams, Carbohydrate 54 grams, Fat 11 grams, Fiber 3 grams, Protein 11 grams, SaturatedFat 6 grams, Sodium 204 milligrams, Sugar 1 gram, TransFat 0 grams

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