These dressed-up noodles pair well with beef, poultry, and most types of fish.
1 (8-ounce) package uncooked medium egg noodles
2 1/2 tablespoons light stick butter
2 tablespoons minced garlic
1 cup frozen petite green peas
1/2 cup grated Parmesan cheese
2 tablespoons lemon juice
1/2 teaspoon salt
1/2 teaspoon black pepper
How to Make It
Cook pasta according to package directions, omitting salt and fat; drain and set aside.
Melt butter in a large nonstick skillet over medium heat. Add garlic; sauté 2 minutes or until garlic is lightly browned. Add cooked pasta, peas, and remaining ingredients; cook 2 to 3 minutes or until thoroughly heated.
This is a great little summer recipe. It doesn't heat the whole kitchen up and is light and tasty. I decided to have it as a main course with a side salad. It hit the spot. Didn't have petite green peas so used regular ones. I can't see as that made any difference. Since I was having it as a main course, I used more peas than the recipe called for. Again, can't see that that mattered.I was somewhat taken aback by the recipe directing you to add all ingredients to the skillet and wasn't surprised by BBecker's review saying the cheese got gummy and clumped. Instead I sprinkled the Parmesan on the dish once I plated it. Definitely the way to go. I might try throwing a little fresh basil or other herb in for variety in the future. But I'll definitely be making this frequently.