Egg Noodles with Garlicky Lemon Mushrooms & Broccoli

Egg Noodles with Garlicky Lemon Mushrooms & Broccoli

This is a 10 minute dish that is fresh, flavorful and delicious.

Put some water in a kettle to boil and add a dash of salt. In a skillet, heat 2 TBSP of olive oil at medium low (3 on a 10 point electric range). Mince two cloves of garlic and toss in to cook. Clean and slice 4 mushrooms and let cook. By now the water should be boiling, add 1/2 cup of dry egg noodles.

Take one stalk of broccoli and cut off the florets. You can peel the stalk and chop it in smaller pieces or save it for pickled stems. I reserved the stem to pickle later and only used the florets. Put them in a small bowl and heat in the microwave for 3 minutes.

The mushrooms and onions should be nice and tender. Cut a lemon in half and squeeze all the juice into the skillet mixing it with the olive oil and mushrooms. Taste and add salt and pepper to taste. Toss in the florets. The noodles should be done, drain and stir them in, tossing lightly to spread the lemony, garlicky olive oil through the dish.

This makes one complete meal or two servings as a side dish. The lemony garlic flavor is fresh and bright and gives this a lively zest.

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