- Name of Recipe: Buttered Parsley Noodles
- Cookbook: Dinnertime
- TV Episode: N/A
- Rating: 3.0 out of 5
Late last week I shared with you my second recipe from Pioneer Woman: Beef Stroganoff.
Traditionally, stroganoff is served over a bed of egg noodles or other pasta which helps to make it a “complete meal.” (I say “complete meal” because I doubt the amount of vegetables in a single serving of stroganoff counts as a full serving, but I digress…) So I was a little surprised to find that PW’s recipe for stroganoff didn’t include any pasta. In fact, she recommends serving it with her Buttered Parsley Noodles.
At first, I was a little hesitant. Regular pasta is thicker than egg noodles and with beef as the main ingredient, I didn’t want the bite to be too hearty. But, I figured I’d give it a go anyway. Plus, when you are cooking-through someone’s recipe backlog, anytime you can sneak in an extra recipe or two is extremely beneficial.
This is a simple side dish that is very low fuss. It’s basically buttered noddles, but with a heightened flavor profile. This recipe calls for pappardelle noodles, which is a pasta shape I have not used before in my cooking. Much thicker than linguine, pappardelle is great when you want to substitute out something like egg noddles. Unlike egg noodles, though, pappardelle is a long pasta, similar to spaghetti or fettuccine so just be prepared for that.
Combining garlic, lemon zest and juice, salt, pepper, and of course, butter and parsley, these noodles a quick side dish that comes together before you know it. I only gave it a 3 out of 5 because it didn’t really add to the beef stroganoff recipe I made. I think I would have preferred traditional egg noddles in that instances. But, on it’s own, this side dish is great!
See the picture above for how it turned out!
