Buttery Lemon Parsley Noodles

Need a great side dish that is easy to prepare and absolutely delicious?  Try making some Buttery Lemon Parsley Noodles some night.  I made this recipe last night and it was a hit.    Instead of using Pasta, I used Extra Wide Egg Noodles.  They worked perfectly.
These  noodles have a nice light flavor with a hint of butter.  Tasty and delicious.  


Buttery Lemon Parsley Noodles
The Pioneer Woman

Ingredients
1 pound Pasta (fettuccine, Linguine, Angel Hair)
4 Tablespoons Butter
1/4 cup Finely Minced Parsley
1 whole Lemon
 Salt And Pepper, to taste

Preparation

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 pan fried 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!

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