Lemon Chive Noodles Food

CREAMY CHIVE PASTA WITH LEMON

Creamy Chive Pasta With Lemon image

This recipe is a good way to showcase any fresh chives you may have. In the spirit of buttered noodles with chives - or stir-fried lo mein with Chinese chives - this recipe uses the delicate alliums as an ingredient instead of a garnish. Their gentle onion flavor adds freshness to lemon-cream sauce, which is not unlike a delicate sour cream and onion dip. You can use crème fraîche for more tang, heavy cream for an Alfredo vibe, or ricotta for a hint of sweetness. To use another spring allium like ramps, leeks or a combination, thinly slice and simmer in heavy cream (not crème fraîche or ricotta) to soften before adding the other ingredients.

Provided by Ali Slagle

Categories dinner, weekday, pastas, main course

Time 25m

Yield 4 servings

Number Of Ingredients 6

Ingredients

Kosher salt and black pepper
1 pound long noodles, like linguine or spaghetti
3/4 cup crème fraîche, heavy cream or ricotta
3/4 cup freshly grated Parmesan (1 3/4 ounces), plus more for serving
1 tablespoon fresh lemon zest plus 3 tablespoons lemon juice (from 1 to 2 lemons)
1/4 to 1 1/2 ounces chives, cut into 1-inch pieces

Steps:

Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1 cup pasta cooking water, then drain the pasta.
In the same pot, make the sauce: Stir together the crème fraîche, 1/2 cup reserved pasta water, Parmesan, lemon zest and juice, and a pinch of salt and pepper. Add the pasta, return to medium heat, and cook, tossing vigorously, until the noodles are well coated, 1 to 2 minutes. Add more pasta water as needed to gloss the noodles.
Add the chives and stir until evenly distributed and slightly wilted. Season to taste with salt and pepper. Eat with more grated Parmesan and black pepper on top.

BUTTERY LEMON PARSLEY NOODLES

Buttery Lemon Parsley Noodles image

Provided by Ree Drummond : Food Network

Categories side-dish

Time 20m

Yield 6 to 8 servings

Number Of Ingredients 7

Ingredients

1 pound pasta (fettuccine, linguine, angel hair)
4 tablespoons (1/2 stick) butter
2 tablespoons olive oil
1/4 cup finely minced fresh parsley
1 tablespoon minced garlic
1 lemon, zested and juiced
Kosher salt and freshly ground black pepper

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.

LEMON CHIVE NOODLES

LEMON CHIVE NOODLES image

Categories Pasta

Yield 4

Number Of Ingredients 8

Ingredients

Salt
1 pound whole-wheat fettuccine or pappardelle noodles
2 cups chicken stock
1 tablespoon extra-virgin olive oil
2 lemons, zested and sliced
1/2 cup tamari sauce
1 bunch chives, chopped into 1-inch lengths
Freshly ground black pepper

Steps:

Bring a large pot of salted water to a boil add the pasta and cook until just shy of al dente. Drain. While pasta water comes to a boil, heat the stock, oil, sliced lemon and tamari sauce and allow to reduce over medium-high heat, about 7 to 8 minutes. Toss cooked pasta with sauce for 1 to 2 minutes to absorb flavor, add in reserved zest and chives then serve as first course or a side dish. Spice it up with pepper or hot sauce to pass at table. Read more at: http://www.foodnetwork.com/recipes/rachael-ray/lemon-chive-noodles-recipe.html?oc=linkback

LEMON POPPY SEED NOODLES

Lemon Poppy Seed Noodles image

Make and share this Lemon Poppy Seed Noodles recipe from Food.com.

Provided by Barb G.

Categories Lunch/Snacks

Time 25m

Yield 6 serving(s)

Number Of Ingredients 5

Ingredients

6 ounces wide egg noodles
1 1/2 teaspoons poppy seeds
1 1/2 tablespoons unsalted butter
1/2 teaspoon finely grated fresh lemon zest
2 tablespoons fresh chives

Steps:

Cook noodles as directed on package.
While noodles are cooking, lightly toast poppy seeds in a dry small skillet over moderately low heat, stirring, until just fragrant, about 2 minutes.
Reserve 1/2 cup cooking water and drain noodles in a colander.
Add butter and zest to warm pot and swirl until melted.
Add noodles and toss, adding enough of reserved cooking water to keep noodles moist, then stir in poppy seeds, chives, salt and pepper to taste.

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