Prep 10 mins
Cook 20 mins
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!
- 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)
- 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.
- 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.
- 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.
- Serve the noodles as a first course or a side. If you like your pasta a little spicy, add pepper and hot sauce!
Happened to catch this show while dining at a local wine bar -- sound off. We had just picked up a dozen Meyer lemons at Costco and thought this would be perfect It WAS!! Had no idea what tamari was, and could not find it at 2 local groceries. Decided to add about 2 TB of soy -- and it was delicious. Found tamri at Wegmans, so will have for the next prep. Love lemons, and think plain old lemons will be just as tasty -- the Meyers are a tad sweet -- but VERY juicy. Thanks for posting, Sharon.