Buttered parsley noodles from The Pioneer Woman Cooks - Dinnertime: Comfort Classics, Freezer Food, 16-Minute Meals, and Other Delicious Ways to Solve Supper! (page 324) by Ree Drummond

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Swedish meatballs; BBQ meatballs; Chicken with mustard cream sauce; Italian meatloaf; Salisbury steak; Chicken cacciatore; Beef Stroganoff; Pork chops with wine and roasted garlic; Chicken Marsala; Chicken Milanese

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • averythingcooks on April 27, 2022

    I made this with egg noodles to serve with her creamy mustard chicken. The method of heating all of the flavourings with the melted butter before stirring in the cooked noodles worked well to coat the pasta. I added basil with the parsley and we didn't mind the lemon as it did seem to compliment the sauce we were eating. I would use this method again for a simple but tasty side.

  • anya_sf on November 15, 2019

    I served these with beef stroganoff, so I used wide egg noodles and went a little light on the butter. They were good, although my son thought the lemon zest was weird, but I liked it. If these noodles were the featured dish, I'd go heavier on the butter and seasonings.

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