This was one of those simple recipes that simply wasn't enough. I didn't mean the amount of noodles here, but the amount of flavor. I needed more of the lemony taste, otherwise this was just plain egg noodles with the slightest pinch of lemon and herbs. I noted the few additions in the ingredient listing, in which I highly recommend, even if your protein had a lot of flavor to it.
The recipe came from the cookbook Fine Cooking Annual, serving four.
- 1/2 lb egg noodles
- 2 tbsp unsalted butter (I added an extra tbsp)
- 2 tbsp fresh lemon juice (I used juice from 2 lemons total)
- Kosher salt and freshly ground black pepper
- 1/4 cup lightly packed fresh, tender herbs (choose from parsley, dill, chervil, tarragon, or a mix)
- 1 tsp light packed finely grated lemon zest (I used from 1 full lemon)
- 2 scallions (optional), thinly sliced
- (I added 1/3 cup shredded parmesan cheese)
- Boil the noodles in generously salted water according to package directions. Just before draining, scoop out about 1/4 cup of the cooking water. Drain the noodles; set aside.
- Put the pan you used to cook the noodles over medium heat, add the butter, lemon juice, and about 2 tbsp of the reserved cooking water, and swirl to combine. Add the noodles and toss gently but thoroughly to coat, adding a touch more of the cooking water if necessary. Remove from the heat. Season generously with salt and pepper, add the herbs, zest, and scallions (if using), and toss once more to mix. (I sprinkled the shredded parmesan here.) Serve immediately.