Parsleyed Noodles (Nouilles Persillees)
- 8 ounces dried egg noodles
- 2 teaspoons unsalted butter
- 1 tablespoon minced fresh flat-leaf parsley
- Salt and freshly ground black pepper
Cook the noodles in a large saucepan of boiling water according to the package directions. Drain, reserving 2 tablespoons of the water. Place the noodles in a warm bowl. Add the butter and reserved cooking water. Toss to coat. Add the parsley and season with salt and pepper. Toss to coat.
Recipe courtesy of The French Culinary Institute's Salute to Healthy Cooking