**Main Dish:**
- **Parsleyed Noodles:** A classic dish of delicate egg noodles tossed with a vibrant green parsley sauce, this recipe adds a delightful burst of flavor to your meal. With its simple yet satisfying taste, it's perfect for a quick and easy lunch or dinner.
**Side Dish:**
- **Green Goddess Dressing:** This creamy and tangy sauce is made with fresh herbs, sour cream, and mayonnaise. It's perfect for dressing salads, drizzling over roasted vegetables, or using as a dip for crudités.
**Dessert:**
- **Parsley Cake:** This unique and flavorful cake is made with ground parsley, lemon zest, and a hint of almond extract. It's moist, tender, and sure to impress your guests.
- **Parsley Cookies:** These crispy and delicious cookies are made with a combination of parsley, butter, sugar, and flour. They're a delightful treat that's perfect for any occasion.
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!
HERBED PAPPARDELLE WITH PARSLEY AND GARLIC
Let the fresh flavor of these herbed noodles - a twist on this basic pasta dough recipe - stand out by tossing them with just a few kitchen staples. Inspired by the classic Roman pasta, aglio, olio, e peperoncino, this simple dish will become a go-to, especially once you develop familiarity and confidence with rolling and cutting pasta. Soon enough, you'll find yourself making it on a weeknight, without a recipe. This recipe also makes more pasta than you need, so freeze the rest for a hearty meal in the days and weeks to come. (And check out Cooking's How to Make Pasta guide for more tips and video.)
Provided by Samin Nosrat
Categories dinner, lunch, pastas, main course
Time 40m
Yield 4 servings, plus leftover pasta
Number Of Ingredients 8
Steps:
- Set a large pot filled with 5 quarts of water over high heat, cover, and bring to a boil. Add 6 tablespoons fine sea salt or 1/2 cup kosher salt. Set a colander in the sink.
- Lightly dust a sheet of pasta with semolina flour, then loosely roll into thirds lengthwise, like folding a letter. Using a sharp knife, cut noodles in 3/4-inch increments. Shake off the excess semolina, and repeat with remaining pasta sheets. Form pasta into small nests (about 3 ounces per portion) on baking sheets lined with parchment paper and dusted with semolina.
- Add 4 nests of pasta to the water and stir. (Freeze the rest of the pasta for later use.)
- Set a large frying pan over medium heat and add the olive oil, garlic, and red pepper flakes. Cook, stirring, until the garlic threatens to turn golden, about 1 minute.
- Just before the garlic begins to brown, add 1 cup pasta cooking water and increase heat to medium-high. Let the sauce simmer until it reduces by about a third.
- Cook pasta until al dente, about 3 minutes, and drain, reserving another cup of pasta water.
- Add drained pasta to the pan and toss. Add parsley, and continue cooking over medium heat for 1 minute, tossing continuously with tongs. If pasta looks dry, add a little pasta water. It should be slightly wetter than you are comfortable with, because the pasta will continue to absorb sauce even after you pull it from the heat. Taste and adjust salt as needed. Remove from heat, and serve immediately with freshly grated Parmesan.
Nutrition Facts : @context http, Calories 202, UnsaturatedFat 17 grams, Carbohydrate 4 grams, Fat 20 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 3 grams, Sodium 76 milligrams, Sugar 0 grams
BEET NOODLES WITH PARSLEY PESTO AND PARMESAN
Using a combination of red and Chioggia beets makes for a beautiful presentation. They're cut into thin noodles before roasting, which cuts the cooking time down to just 10 minutes.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Time 20m
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees. Toss beet noodles with 1 tablespoon oil; season with salt and pepper. Arrange in an even layer on a rimmed baking sheet and roast until just tender, about 10 minutes.
- In a food processor, puree parsley, walnuts, cheese, garlic, remaining 2 tablespoons oil, and 1 to 2 tablespoons water until creamy. Season with salt and pepper.
- Transfer noodles to a serving platter. Dollop with parsley pesto and serve, with more grated cheese.
PARMESAN NOODLES
You can turn plain pasta into a wonderfully delicious side dish with this simple recipe. Parmesan cheese, garlic powder and fresh parsley make noodles extra-special.
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- Cook noodles according to package directions; drain. Place in a bowl. Immediately add remaining ingredients and toss well.
Nutrition Facts :
PARSLEYED NOODLES (NOUILLES PERSILLEES)
Steps:
- Cook the noodles in a large saucepan of boiling water according to the package directions. Drain, reserving 2 tablespoons of the water. Place the noodles in a warm bowl. Add the butter and reserved cooking water. Toss to coat. Add the parsley and season with salt and pepper. Toss to coat.
BUTTERY LEMON PARSLEY NOODLES
Provided by Ree Drummond : Food Network
Categories side-dish
Time 20m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Bring a large pot of water to a boil. Cook the pasta according to the package instructions. (If using angel hair, stop just short of the al dente stage.) Drain and set aside.
- Melt the butter in a large skillet over medium-high heat, then add the olive oil. Add the parsley, garlic and lemon zest and stir. Throw in the drained pasta and cook, tossing and coating it in the mixture, so that a few of the pieces get a little bit of a pan-fried texture to them, 2 to 3 minutes. Add the lemon juice and some salt and pepper and toss again.
BUTTERED EGG NOODLES WITH PARSLEY
Provided by Food Network Kitchen
Categories side-dish
Time 15m
Yield about 4 to 6 side dish servings
Number Of Ingredients 6
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.
PARSLIED EGG NOODLES
Extra special served with Hungarian Roast Chicken with Horseradish Sauce. This recipe comes from The Food Network Kitchens cookbook, that I won when I played in Iron Chef game. Enjoy!
Provided by Sharon123
Categories Hungarian
Time 15m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Bring a large pot of water to a boil over high heat and salt generously.
- Add the noodles and cook, stirring occasionally, until al dente, about 5 minutes.
- Ladle 1/4 cup of the noodle cooking water into a medium skillet. Whisk in the butter bit by bit over low heat, letting each piece melt completely before adding the next, to make a creamy sauce.
- Stir in the parsley and season with salt and pepper.
- Drain the noodles, toss with the sauce, and serve immediately. Enjoy!
PARSLEYED NOODLES
Make and share this Parsleyed Noodles recipe from Food.com.
Provided by internetnut
Categories < 30 Mins
Time 20m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Bring a large pot of salted water to a boil. Add noodles; bring back to a boil and cook, stirring often, until tender, 5 to 7 minutes.
- Melt butter in a small saucepan over medium-high heat. Add onion and cook, stirring, until softened but not browned, 3-5 minutes. Stir in parsley and remove from heat.
- Drain noodles, reserving 1/4 cup cooking liquid. Return the noodles to pot and stir in butter-onion mixture. Season with salt and pepper. If noodles appear dry, add reserved cooking liquid 1 tablespoon at a time. Serve hot.
Nutrition Facts : Calories 103.8, Fat 5.2, SaturatedFat 2.9, Cholesterol 23.9, Sodium 4.2, Carbohydrate 12.3, Fiber 0.8, Sugar 0.8, Protein 2.2
Tips:
- Use fresh parsley: Fresh parsley has a more vibrant flavor than dried parsley. If you don't have fresh parsley, you can use 1 tablespoon of dried parsley instead of 2 tablespoons of fresh parsley.
- Don't overcook the noodles: Parsleyed noodles are best when the noodles are cooked al dente, or slightly firm to the bite. Overcooked noodles will be mushy and bland.
- Use a good quality butter: The butter you use will make a big difference in the flavor of the noodles. Use a high-quality, unsalted butter for the best results.
- Add some Parmesan cheese: Parmesan cheese is a classic addition to parsleyed noodles. It adds a salty, nutty flavor that complements the parsley and butter. Grated Parmesan is a popular choice, but you can also use shaved or shredded parmesan.
- Serve immediately: Parsleyed noodles are best served immediately after they are made. The noodles will start to lose their flavor and texture if they sit for too long.
Conclusion:
Parsleyed noodles are a simple but delicious side dish that can be enjoyed with a variety of meals. They are easy to make and can be ready in just a few minutes. With a few simple ingredients, you can create a dish that is both flavorful and elegant.
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