Parsleyed Noodles Recipes

Steps:

• Cook 12 ounces wide egg noodles in salted boiling water until al dente. Transfer 1/4 cup cooking water to a skillet. Stir in 4 tablespoons butter, one at a time. Add some chopped parsley and/or dill, a squeeze of lemon juice, and salt and pepper. Drain the noodles and toss with the sauce.

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.

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.

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.

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.

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!

Steps:

• Cook noodles according to package directions; drain. Place in a bowl. Immediately add remaining ingredients and toss well.