Speedy Pasta One Dish Wonder

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Photo Credit: Mette Nielsen

Dumpling and Strand’s fresh noodles make dinner, PDQ. These tender, delicious, freshly made noodles actually taste like the simple ingredients they’re made with — freshly ground golden wheat or dark, rich buckwheat. The texture is just toothy enough to hold up to all sorts of sauces.

Here’s the real reason why I love them so very much. They’re ready PDQ when I’m starving. Dump them into a pot with your favorite spaghetti sauce or even better, poach then in a light buttery lemon combo with a little Uncle Simon’s Chimichurri for spark. Bingo, in just THREE minutes dinner is on the table. That’s faster than any packaged mac & cheese; easier than reheating yesterday’s chicken; one skillet clean up. What’s not to love.

 

Skillet Pasta PDQ

Serves 2 to 4   |   Vary the veggies depending on what’s in season and what you have on hand. Those little organic tomatoes coming in from Mexico get me every time.

Ingredients:

2 tablespoons unsalted butter

1 shallot, chopped

1 cup sliced cherry tomatoes

Juice of 1 Meyer lemon

1 cup chicken or vegetable stock or more if needed

1 package Dumpling & Strand fresh noodles

1 to 2 tablespoons chimichurri, or to taste

Chopped fresh parsley

Directions:

In a large skillet, melt the butter over medium heat. Stir in the shallot and tomatoes (add salt and pepper to taste) and cook until they’re tender, about 3 to 5 minutes. Add noodles, then stir in the lemon juice, and enough stock to just the noodles. Simmer until the noodles are tender and the sauce has reduced, about 3 minutes. Season with the chimichurri to taste and garnish with chopped fresh parsley. Serve right away.