Recipe courtesy of Jeanne Lemlin
Egg Noodles with Garlic and Herbs
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 289
- Total Fat
- 10
- Saturated Fat
- 4
- Carbohydrates
- 41
- Dietary Fiber
- 2
- Sugar
- 1
- Protein
- 8
- Cholesterol
- 59
- Sodium
- 162
- Total: 12 min
- Prep: 5 min
- Cook: 7 min
Ingredients
8 ounces wide egg noodles
1 1/2 tablespoons unsalted butter
1 tablespoon olive oil
1 large garlic clove, minced
Salt
1/4 cup fresh parsley, minced or 2 tablespoons chives or basil, minced
Directions
- Bring a stockpot of water to a boil. Drop in the noodles and cook, stirring frequently, until al dente, about 5 to 7 minutes.
- Melt the butter with the oil in a small skillet or saucepan. Add the garlic and cook about 1 minute, or until hot throughout but not at all colored. Immediately remove the pan from the heat.
- Drain the noodles in a colander and return to the pot. Pour on the garlic butter and toss well. Add the salt and parsley, and toss again. Serve immediately.