Time 20m Yield 8 servings Number Of Ingredients 5 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!
Time 18m Yield 6 servings Number Of Ingredients 7 Steps:
Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Meanwhile, whisk the oil, Parmesan, and lemon juice in a large bowl to blend. Drain the pasta, reserving 1 cup of the cooking liquid. Toss the pasta with the lemon sauce, and the reserved cooking liquid, adding 1/4 cup at a time as needed to moisten. Season with salt and pepper. Garnish with lemon zest and chopped basil.
Time 20m Yield 4 Number Of Ingredients 10 Steps:
Use a spiralizer to cut zucchini into thick or thin ribbons, your preference. Melt butter in a large skillet over medium heat. Add olive oil and garlic, and cook until the garlic is fragrant, about 1 minute. Add zucchini and toss to coat with the butter-garlic sauce. Saute until zucchini noodles are slightly softened or have reached desired tenderness, 3 to 5 minutes. Stir in lemon juice, lemon-pepper, red pepper flakes, and salt, and remove from the heat. Garnish with a sprinkle of parsley and lemon zest, and serve.
Time 30m Yield 6 servings Number Of Ingredients 5 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.
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.
Time 25m Yield 2 serving(s) Number Of Ingredients 8 Steps:
Boil the noodles till al dente-drain-plunge into ice water and drain well, toss with Lemon dressing. And that would be: Stir together all ingredients-whisk well-make sure sugar is dissolved.
Time 20m Yield Four to six servings Number Of Ingredients 12 Steps:
Place the water and 2 teaspoons of salt in a large pot, cover and bring to a boil. Add the noodles and cook until al dente, about 3 minutes, stirring with chopsticks to break them up. Drain, rinse with cold water and drain well. Set aside. Heat 2 tablespoons of scallion oil in a large pot over medium-high heat. Add the shiitakes and saute until softened, about 5 minutes. Add 1 tablespoon of scallion oil, the garlic, 3/4 teaspoon of salt and the sugar. Cook, stirring, for 30 seconds. Add the lemon zest and noodles, lower the heat to medium and toss to mix well. Add the lemon juice and pepper sauce and toss until well coated. Add the sesame oil and toss to coat. Remove from heat and toss in the scallions and additional salt, if needed. Place on a heated platter and serve immediately.
Time 49m Yield 1 1/4 pounds, 6-8 serving(s) Number Of Ingredients 7 Steps:
Place the flour in a large bowl and form the “volcano”. In a small bowl, combine the eggs, lemon juice, lemon zest and black pepper. Pour the egg mixture into the center of the flour and use a fork to start incorporating the flour into the mixture. Start with the inner rim and work in the flour from the bottom up. Spin the bowl counterclockwise if you’re right-handed (or clockwise if left-handed) while working in the flour with the fork. Once the pasta forms large clumps, start kneading. When all of the loose flour has been incorporated and the dough has formed a rough but cohesive mass, about 4 minutes, transfer it to the board to finish kneading. (If loose flour remains and resists joining the dough mass, add 2-3 teaspoons water, toss with the loose flour, and incorporate into the dough mass.). (If using a pasta sheet rolling machine, knead until the dough is cohesive and moderately smooth, about 5 minutes.). (If NOT using a pasta sheet rolling machine, knead the bread for 10 minutes until smooth and elastic; check that dough has been kneaded long enough for hand-rolling by cutting it open: you should see small air bubbles inside and on the surface.). To check for the proper proportion of flour to liquid, press thumb into center of the ball of dough, it should come out clean. If too wet, sprinkle on some more flour (all-purpose flour is fine) and work inches If too dry, spray water with a mister and knead until the liquid has been absorbed. If making stuffed pasta, the dough should stick lightly to your fingers but pull away cleanly. For sheet pasta, add enough extra flour to make a firmer dough that releases easily from your fingers. If the dough is elastic and wants to spring back, separate dough into 6-8 balls, cover with a bowl or a damp cloth, or wrap in plastic, and allow it to rest at room temperature for about 30 minutes to relax the gluten before rolling. The dough will continue to absorb the flour as it rests. If the dough is sticky after resting, and you’re rolling it by machine, you may wish to incorporate more flour by sprinkling the dough when you roll out the pasta to keep it from sticking. Roll the pasta to the desired thinness, following pasta machine’s directions (start at 1 and progress to desired level). Aim for level 7 for fettuccine. If the dough breaks apart, is irregularly shaped, or sticks to the machine and makes holes, do not worry. Just fold up the sheet of dough into a regular shape that fits the widths of the pasta machine. Dust the new piece of dough with flour, and start rolling again. For wide paparadelle strips, roll pasta sheet into a roll, and slice with a knife. Otherwise, use pasta cutter of your choice. In hot, humid weather, place a table fan on low speed near the pasta drying rack. Turn the pasta sheets several times so they dry out evenly without developing any mold before forming into nests and drying fully. (Note if cooking pasta the same day, there is no need to dry out the pasta.) Once the pasta has been cut and formed into portion-size nests, arrange on a tray that has been covered with waxed paper or parchment paper and sprinkled with semolina or cornmeal, cover with plastic wrap and store refrigerated up to 3 days. For dry pasta, dry until dry on the surface with the texture of smooth cardboard but not brittle. The sheets are dried enough if the cut edges are whitish in color. To cook, heat generously salted water at highest setting so that water will return to a boil quickly after pasta is added. Cook until al dente, about 4 minutes for fresh pasta.
More about “lemon noodles recipes”
Number Of Ingredients 7 Steps:
Fill a large saucepan with cold water, bring to a boil, and add 1 tablespoon salt. Add noodles, and cook until tender but still firm, about 5 minutes. Remove saucepan from heat, drain noodles, and transfer to a bowl. Add butter, parsley, chives, lemon zest, remaining 3/4 teaspoon salt, and pepper. Toss to coat noodles with butter and herbs. Serve immediately or keep warm, covered with aluminum foil, until ready to serve.
