Garlic Butter Noodles

Begin by cooking the egg noodles according to the package instructions. Aim for al dente texture as they will continue to cook slightly later. Once done, drain the noodles, ensuring to reserve 1/2 cup of the pasta cooking water for later use. Set the drained noodles aside.

In a large skillet, heat the unsalted butter over medium heat until melted. Once the butter is bubbling gently, add the minced garlic and red pepper flakes. Sauté this mixture for about 1-2 minutes, stirring frequently, until the garlic is fragrant and tender—be careful not to let it brown as it may become bitter.

Add the reserved egg noodles to the skillet, tossing them in the garlic butter mixture to ensure they're well coated. Gradually pour in the reserved pasta water, a few tablespoons at a time, stirring until you achieve your desired sauce consistency. This step is crucial for ensuring the noodles are not dry.

Stir in the freshly grated Parmesan cheese, mixing thoroughly until the cheese is fully melted and evenly coats the noodles, creating a creamy sauce.

Season the dish with salt, freshly ground black pepper, and the zesty lemon peel to brighten the flavors. If you're looking to add extra vegetables, now is the perfect time to add the baby spinach or steamed broccoli—toss gently until the spinach wilts or the broccoli is warmed through.

Remove the skillet from heat, then garnish the noodles generously with chopped fresh parsley for a vibrant finish. Serve your garlic butter noodles immediately while they are hot and fragrant.