Creamy Lemon Egg Noodles

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  • Level: Easy
  • Total: 20 min
  • Active: 15 min
  • Yield: 4 servings
Creamy doesn’t have to mean heavy. Egg noodles are boiled then tossed with a light and silky sauce made by stirring together some tangy crème fraiche, pasta cooking water and lemon in this delectable side dish recipe. Finish it with chives for a touch of freshness and a generous amount of cracked pepper for some subtle heat.


  1. Cook 6 ounces egg noodles in salted boiling water as the label directs for al dente. Reserve 1/2 cup cooking water; drain. Toss the noodles with 1/2 cup crème fraîche, the reserved cooking water, 2 teaspoons finely grated lemon zest and 1 teaspoon lemon juice until creamy. Stir in 3 tablespoons chopped chives, season with salt and top with coarsely ground pepper.