Noodles with Green Parsley and Garlic Butter

Recipe from Macaroni and Cheese by Marlena Spieler and Husband Tested in Alice’s Kitchen

Mother and Daddy gave me the Macaroni and Cheese cookbook this year for my birthday. I’m a big fan of real macaroni and cheese—never from a box!! The photos from this book of the different variations are enough to give a person major cravings! Today was one of those perfect cold, but sunny autumn days. Jim was out cutting and spitting wood. I knew he’d be mighty hungry when he came in, so I made this for a nice mid-day meal to go along with New Orleans Flank Steak which I grilled and Steamed Broccoli with Sesame-Lime. (Recipes are on this blog.) We both gave this whole dinner a thumbs-up. All of the ingredients can be found at Lost River Market & Deli.

6 Tablespoons unsalted butter, room temperature
3 Tablespoons finely chopped fresh flat leaf parsley
3 to 4 cloves fresh garlic, minced
Kosher salt and freshly ground pepper, to taste
¼ teaspoon fresh lemon juice
12 oz. egg or spinach noodles
4 oz. Gruyere cheese, shredded
3 oz. Parmesan cheese, freshly grated

Prepare the noodles according to package directions.
Meanwhile, combine the butter with the parsley and garlic in a large bowl, mixing well. Season the butter mixture with salt and pepper. Add the lemon juice.
When the pasta is al dente, drain off the pasta water. Toss the pasta with the parsley butter. Sprinkle with the cheeses and toss well to mix.