Best Egg Noodles With Lemon And Herbs Recipes

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CREAMY LEMON EGG NOODLES



Creamy Lemon Egg Noodles image

Provided by Food Network Kitchen

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Cook 6 ounces egg noodles in salted boiling water as the label directs for al dente. Reserve 1/2 cup cooking water; drain. Toss the noodles with 1/2 cup crème fraîche, the reserved cooking water, 2 teaspoons finely grated lemon zest and 1 teaspoon lemon juice until creamy. Stir in 3 tablespoons chopped chives, season with salt and top with coarsely ground pepper.

LEMON BUTTER HERB PASTA



Lemon Butter Herb Pasta image

A quick, delicious, and light-tasting sauce with a zesty lemon flavor! You can easily add chicken, shrimp, or your favorite veggies to personalize this basic sauce. Serve with Parmesan cheese.

Provided by Elizabeth Sanford

Categories     Main Dish Recipes     Pasta

Time 30m

Yield 4

Number Of Ingredients 8

4 cups bow-tie pasta (farfalle)
¼ cup butter
¼ cup chicken broth
3 tablespoons lemon juice
¼ teaspoon oregano
¼ teaspoon dried basil
¼ teaspoon minced garlic
1 pinch salt and ground black pepper to taste

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook the bow-tie pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain.
  • Melt butter in a saucepan over medium heat. Stir chicken broth, lemon juice, oregano, basil, and garlic into the butter. Bring to a simmer and reduce heat to medium-low; cook until thickened to your desired texture, 5 to 7 minutes
  • Season sauce with salt and pepper. Stir cooked pasta into the butter sauce to coat.

Nutrition Facts : Calories 239.1 calories, Carbohydrate 28.3 g, Cholesterol 30.5 mg, Fat 12.4 g, Fiber 1.4 g, Protein 5.2 g, SaturatedFat 7.5 g, Sodium 83.8 mg, Sugar 1.5 g

EGG NOODLES WITH HERB BUTTER SAUCE



Egg noodles with herb butter sauce image

Simple side dish that can be served warm or cold. Add chicken, salmon, tuna, meatballs, or whatever protein you like to turn this dish into a main dish. I like to make this and have a large bowl of it in the refrigerator for the family to dip into at any time.

Provided by Darci Juris

Categories     Pasta

Time 20m

Number Of Ingredients 8

1 pkg egg noodles
1/4 c melted butter
4 Tbsp olive oil
2 tsp garlic powder
1 Tbsp basil flakes
1 Tbsp parsley flakes
1/4 c parmesan cheese, grated
dash(es) salt and pepper

Steps:

  • 1. Cook noodles as directed on package, drain, and transfer to a large bowl.
  • 2. Combine the butter, oil, garlic powder, basil, parsley, parmesan cheese, salt and pepper. Whisk until blended.
  • 3. Pour butter mixture over the noodles and toss to coat. Add more garlic powder or cheese to taste.
  • 4. Ready to serve! It's that simple, and a family pleaser.

EGG NOODLES WITH GARLIC AND HERBS



Egg Noodles with Garlic and Herbs image

Provided by Food Network

Categories     main-dish

Time 12m

Yield 4 servings

Number Of Ingredients 6

8 ounces wide egg noodles
1 1/2 tablespoons unsalted butter
1 tablespoon olive oil
1 large garlic clove, minced
Salt
1/4 cup fresh parsley, minced or 2 tablespoons chives or basil, minced

Steps:

  • Bring a stockpot of water to a boil. Drop in the noodles and cook, stirring frequently, until al dente, about 5 to 7 minutes.
  • Melt the butter with the oil in a small skillet or saucepan. Add the garlic and cook about 1 minute, or until hot throughout but not at all colored. Immediately remove the pan from the heat.
  • Drain the noodles in a colander and return to the pot. Pour on the garlic butter and toss well. Add the salt and parsley, and toss again. Serve immediately.

CREAMY LEMON PASTA



Creamy Lemon Pasta image

This astonishingly delicious pasta dish is surprisingly easy to make. Just combine the zest of two lemons, heavy cream, salt and pepper in a saucepan, and let it come to a boil. Pour over freshly cooked egg noodles, add fresh lemon juice and toss. Cook for a couple minutes until the sauce has thickened slightly and cloaks the noodles in a rich, creamy, lemony brightness. It's luxurious weeknight cooking at its best.

Provided by Barbara Kafka

Categories     easy, quick, side dish

Time 30m

Yield 6 servings

Number Of Ingredients 5

12 ounces wide egg noodles
Zest and juice of 2 lemons; zest cut in very thin strips 1 inch long
1 cup heavy cream
Kosher salt, to taste
Lots of freshly ground black pepper

Steps:

  • Bring a large pot of salted water to a boil. Add noodles, and stir to separate. Cook for 8 minutes or until tender. Drain, then return to the cooking pot.
  • Just before noodles are done, in a small saucepan combine the lemon zest, cream, salt and pepper. Cook over medium heat for 2 minutes, or until cream comes to a boil.
  • Pour cream mixture over drained noodles, and add the lemon juice. Stir to coat. Cook over medium heat, stirring, until all the liquid is absorbed, about 1 to 2 minutes. Season with additional pepper, if desired.

Nutrition Facts : @context http, Calories 361, UnsaturatedFat 6 grams, Carbohydrate 44 grams, Fat 17 grams, Fiber 3 grams, Protein 9 grams, SaturatedFat 10 grams, Sodium 270 milligrams, Sugar 3 grams, TransFat 0 grams

EGG NOODLES WITH ASPARAGUS AND GRATED EGG YOLKS



Egg Noodles with Asparagus and Grated Egg Yolks image

Crisp-tender asparagus, bright lemon zest and juice, rich mascarpone, and salty Pecorino Romano make a sensational sauce for this one-pot pasta dish. Grated hard-cooked egg yolks add extra oomph.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 40m

Yield Serves 4 to 6

Number Of Ingredients 7

Kosher salt and freshly ground pepper
1 pound asparagus, trimmed, stems cut on the bias into 1/2-inch pieces, tips cut into 2-inch lengths
12 ounces wide egg noodles
1 1/2 teaspoons grated lemon zest, plus 3 tablespoons fresh juice
8 ounces mascarpone
1/2 cup freshly grated Pecorino Romano or Parmesan (2 ounces)
4 hard-cooked egg yolks, grated on the large holes of a box grater

Steps:

  • Bring a large pot of generously salted water to a boil. Add asparagus and cook until crisp-tender and bright green, 2 to 3 minutes. Transfer to a plate with a slotted spoon. Add pasta to water; cook according to package instructions until al dente. Drain, reserving 1 1/2 cups pasta water. Return pasta to pot with asparagus. Stir in zest and juice and both cheeses; toss to coat. Add pasta water, little by little, to adjust consistency until creamy. Sprinkle with grated yolks and pepper; serve.

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