Dutch Noodles
6 servings
1 (8-ounce) package medium egg noodles (see Note)
1/4 cup (1/2 stick) butter
2 teaspoons caraway seeds
Juice of 1 lemon
2 teaspoons chopped fresh parsley
1 teaspoon salt
1/4 teaspoon black pepper
Cook noodles according to package directions. Drain and place in a large serving bowl; keep warm.
Meanwhile, in a medium saucepan, melt butter over medium heat. Add caraway seeds and sauté 3 minutes. Stir in lemon juice, parsley, salt, and pepper.
Pour sauce over cooked noodles and serve immediately.
NOTE: I like to use medium egg noodles that have a fluffy, curled edge. It gives the dish an elegant look.
