Pioneer Woman Buttery Lemon Parsley Noodles

Pioneer Woman buttery lemon parsley noodles are a silky, lightly pan-fried side dish with fettuccine, butter, fresh lemon and parsley that come together in 20 minutes. This easy one-pan lemon butter pasta fits weeknight dinners, Sunday suppers, spring cookouts and holiday tables.

Let the noodles sizzle in the hot butter for a couple of minutes, so a few of them pick up a golden pan-fried edge. Skip that and you get plain buttered pasta without any texture.

Finishing with both the lemon juice and the zest of half a lemon gives you bright flavor without any sour bite. A pile of finely minced parsley goes in too, so every forkful tastes clean and fresh.

Pioneer Woman Buttery Lemon Parsley Noodles

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Course: Side DishCuisine: AmericanDifficulty: Easy

Servings

8

servings

Prep time

5

minutes

Cooking time

15

minutes

Calories

280

kcal

Tender noodles tossed in melted butter get a little golden crispness in the skillet. Fresh lemon and parsley then keep the whole dish light and bright.

Ingredients

• 1 lb. Pasta (fettuccine, Linguine, Angel Hair)
  

• 4 tbsp. Butter
  

• 1/4 c. Finely Minced Parsley
  

• 1 whole Lemon
  

• Salt And Pepper, to taste
  

Directions

• Cook the noodles: Cook 1 lb. pasta according to the package instructions, then drain it and set it aside. If you're using angel hair, stop just short of the al dente stage.
• Melt the butter: Melt 4 tbsp. butter in a large skillet over medium-high heat. Wait until it's hot and melted before the pasta goes in.
• Pan-fry the noodles: Throw in the cooked pasta and add 1/4 c. finely minced parsley. Cook it around in the butter for a couple of minutes, so a few of the noodles get a little pan-fried texture.
• Add the lemon: Zest the lemon, then squeeze in the juice and add the zest of half the lemon. The zest adds fragrance while the juice keeps it fresh.
• Season and serve: Add salt and pepper to taste, then toss everything around so the noodles are coated. Serve them right away in a pile on a plate.

Tools for this recipe

• Lodge 6-quart enameled Dutch oven, OXO 5-quart stainless steel colander, OXO 12-inch locking tongs. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use basil instead of parsley?

Yes, basil works well here, and you can even use a mix of the two. Mince it finely so it spreads evenly through the noodles.

What should I serve with buttery lemon parsley noodles?

They go great with chicken or fish, or with some sauteed veggies. They're also good enough to eat on their own as a simple dinner.

Can I make these noodles ahead of time?

Pasta in butter is best fresh from the skillet, since the noodles lose their light texture as they sit. You can cook and drain the pasta earlier, then pan-fry it with the butter right before serving.

Which pasta shape works best?

Long noodles like fettuccine, linguine and angel hair all work well because they twirl nicely and soak up the butter. Angel hair cooks fastest, so pull it just before al dente since it keeps cooking in the skillet.

What's the most common mistake with this dish?

Skipping the pan-frying time is the biggest one, because the buttery golden edges are what set these apart from plain buttered noodles. Overcooking the pasta first is the other, since it turns soft once it hits the skillet.