Some friends are rigid and demanding, while others are more easy going. Recipes are like that, too. Some require exact ingredients and measurements, while others allow more flexibility. One old standby that checks all the boxes for a beautiful kitchen friendship is Lemon Garlic Noodles. It’s one of several go-to meals when I’m in a hurry or starved for carbs. There are few ingredients (noodles, garlic, butter, broth and lemon), all items that I keep on hand.
Then, One Day . . .
Yes, one day, I courageously deviated from the script—but not too far. With trembling hand, I added a dash of red pepper flakes to the skillet! Umm, good. Emboldened by the new taste, I sprinkled fresh Parm over the plated noodles. Ahh! I liked that, too. This week I had some lovely pencil-thin asparagus and thought, why not? A punch of color would be good for the dish. So I steamed a handful of chopped spears and tossed them atop the noodles Viola! Even more gusto..
I don’t know how much more I should push the envelope (or the noodle) with this recipe. But I’m now thinking the original dish is just a base, one that can be eaten as is or embellished. I have some sausage that’s going in next time. I think the addition of chopped deli chicken or canned tuna would work, too, as would scallions, cherry tomatoes, peas, or mushrooms.
Lemon Garlic Noodles
Ingredients: (Recipe serves one; increase as needed)
- 2 Tbs. butter (I cut back to just one)
- One clove garlic, minced
- 1 oz. angel hair pasta
- 1 cup chicken broth
- Freshly ground pepper
- Lemon juice, to taste
Melt butter in skillet and add minced garlic. Break pasta into 2″ pieces and add to skillet, coating well with butter mixture. Add broth (chicken or vegetable) and black pepper. Cover and cook on low heat for about 10 minutes or until all liquid is absorbed.
Squeeze juice of one small lemon over pasta. Add salt, if needed. Or hot sauce.