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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This recipe was published in the Arizona Republic newspaper. Ingredients:
1/2 lb wide egg noodles |
2 tablespoons butter or 2 tablespoons margarine |
1 carrot, diced |
2 scallions, chopped |
1 tablespoon chopped fresh dill |
1 tablespoon chopped fresh parsley |
1 grated lemon, juice and zest of |
1/4 teaspoon salt |
1/4 teaspoon pepper |
Directions:
1. Cook noodles in salted water according to package directions, drain and set aside.
2. In the same pot, melt the butter over medium low heat.
3. Add the carrot, cover and cook until tender, about 3 minutes.
4. Remove from the heat, stir in scallions, dill, parsley, lemon zest, juice, salt and pepper.
5. Gently stir in noodles.
6. Transfer to a large platter.
7. Serve immediately.
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