Lemon Chive Noodles (Rachael Ray) |
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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 6 |
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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 |
hot sauce, optional |
Directions:
1. Bring a large pot of salted water to a boil add the pasta and cook until just shy of al dente. Drain.
2. 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.
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