This is a quick and easy lunch or supper and quite filling. Cook the egg noodles until they are “al dente,” which literally means “to the tooth” and it refers to the desired texture of cooked pasta. When the pasta is cooked al dente, it should be just a bit chewy, giving only a slight resistance in the center when chewed.
12 oz. Wide Egg Noodles
salt and pepper
4 Tbsp. Butter
fresh parsley and/or Dill, chopped
- Cook egg noodles in salted boiling water until al dente.
- Transfer 1/4 cup cooking water to a skillet.
- Stir in 4 Tbsp. butter, one at a time, to make a light sauce.
- Add some chopped parsley and/or dill, a squeeze of lemon juice, and salt and pepper.
- Drain the noodles and toss with the sauce.
Food Mingle Blog Alternatives and Substitutions:
- Where’s the cheese? I need my grated cheese sprinkled on top!
- Some chopped garlic would be a great addition to this dish as well, for those of us who like our garlic.
Yield: 4 servings