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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This makes a great side dish, or add veggies and/or meat of your choice and turn it into a nice dinner, with maybe a salad. Adapted from Rachael Ray's Big Orange Book cookbook! Ingredients:
salt |
1 lb fettuccine (or pappardelle) |
2 cups vegetable stock (or chicken stock) |
1/2 cup soy sauce (or tamari which is aged soy sauce) |
1 tablespoon olive oil |
1 lemon, zested, sliced |
1 bunch fresh chives, chopped into 1-inch lengths |
black pepper (optional) |
hot sauce (optional) |
Directions:
1. Bring a large pot of water to a boil for the pasta. When it boils, salt it generously, then add pasta and cook to just shy of al dente.
2. While water is coming to a boil, mix the stock, tamari, oil, and lemon slices and cook over medium high heat until slightly reduced, 7-8 minutes.
3. Toss the cooked pasta with the sauce for 1-2 minutes to absorb the flavor. Add the lemon zest and chives and toss to mix.
4. Serve the noodles as a first course or a side. If you like your pasta a little spicy, add pepper and hot sauce!
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