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
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 :
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.
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.
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
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BUTTERY LEMON PARSLEY NOODLES - THE PIONEER WOMAN
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Servings 8Estimated Reading Time 2 minsCategory Main Dish, Side DishTotal Time 20 mins
- 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.
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4.5/5 (2)Total Time 20 minsServings 8Calories 208 per serving
- 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 to 5 minutes. Stir in parsley and remove from heat.
- Drain noodles, reserving 1/4 cup cooking liquid. Return noodles to pot and stir in butter-onion mixture. Season with salt and pepper. If noodles appear dry, add reserved cooking liquid 1 Tbsp. at a time. Serve hot.
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