Best 3 Buttery Lemon Parsley Noodles Recipes
**Indulge in a Symphony of Flavors: Buttery Lemon Parsley Noodles and Its Accompanying Delights**
Embark on a culinary journey with our star dish, Buttery Lemon Parsley Noodles, a delectable symphony of flavors that will tantalize your taste buds. With just a few simple ingredients, this dish delivers a burst of freshness from lemon, a rich nuttiness from butter, and a touch of herbaceousness from parsley, all harmoniously combined with perfectly cooked noodles. But that's not all; this article also offers a collection of complementary recipes to elevate your meal to new heights. Discover the secrets to creating a zesty Lemon Butter Sauce, a flavorful Parsley Pesto, and a refreshing Lemon Vinaigrette, each adding its own unique dimension to the main course. From quick and easy weeknight dinners to elegant dinner parties, these recipes are sure to impress.
BUTTERY LEMON PARSLEY NOODLES
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!
CHICKEN PICCATA WITH BUTTERY LEMON NOODLES
Provided by Ree Drummond : Food Network
Categories main-dish
Time 16m
Yield 2 servings
Number Of Ingredients 19
Steps:
- For the buttery lemon noodles: Cook the pasta according to the package directions. Drain and set aside.
- For the chicken piccata: Sprinkle the chicken breasts with salt and pepper on both sides, then dredge in the flour.
- Heat the butter and oil in a large skillet over medium heat. Fry the chicken breasts until golden brown on both sides, about 3 minutes on each side; fry them a little longer if the breasts are thicker, monitoring the oil/butter mixture to make sure it doesn't burn. Remove the chicken to a plate.
- Add the garlic to the skillet and saute. Pour in the chicken broth and wine, and squeeze in the juice of the lemon. Whisk the sauce, scraping the bottom of the skillet. Allow the sauce to cook and bubble and thicken until reduced by about half. Sprinkle in a little salt and pepper as it's cooking.
- Reduce the heat to low and whisk in the cream. Add the capers, then cook for a couple of minutes until the sauce thickens. Taste and adjust the seasonings. Expect the sauce to have a real tang to it; counter it with a little more broth and cream if it's too strong!
- To finish the noodles, melt the butter in a separate skillet over medium-high heat. Throw in the cooked pasta, along with the parsley. Cook it in the butter for a couple of minutes so that a few of the noodles get a little bit of a pan-fried texture to them. Grate in some lemon zest and squeeze in some lemon juice. Season with salt and pepper.
- Place a handful of arugula on each plate, some noodles and a chicken breast. Garnish with Parmesan shavings and chopped parsley, then spoon over the sauce.
PARSLEYED NOODLES
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
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
Tips:
- Use Fresh Herbs: Fresh herbs like parsley, basil, and rosemary add a burst of flavor to the noodles. If you don't have fresh herbs on hand, you can use dried herbs, but reduce the amount by half.
- Don't Overcook the Noodles: The noodles should be cooked al dente, or slightly firm to the bite. Overcooked noodles will be mushy and bland.
- Use Good Quality Butter: The butter is a key ingredient in this dish, so use the best quality butter you can find. Unsalted butter is the best choice, as it allows you to control the amount of salt in the dish.
- Add the Lemon Juice Gradually: Start by adding a small amount of lemon juice and taste the sauce. Add more lemon juice as needed, until you reach the desired flavor.
- Serve Immediately: This dish is best served immediately after it is made. The noodles will start to absorb the sauce and become soggy if they sit for too long.
Conclusion:
This buttery lemon parsley noodles recipe is a quick and easy weeknight meal that is sure to please everyone at the table. The combination of lemon, butter, and parsley is a classic flavor combination that always hits the spot. With just a few simple ingredients, you can create a delicious and satisfying meal that is perfect for any occasion.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
