Lemon Chive Noodles

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!

• Ready In: 30 mins
• Serves: 4

Ingredients

•  salt
• 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)

Directions

1. 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.
2. 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.
3. 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.
4. Serve the noodles as a first course or a side. If you like your pasta a little spicy, add pepper and hot sauce!