- 4
Ingredients
- 4 quarts water
- 8 ounces wide egg noodles
- 2 tablespoons unsalted butter
- 1 tablespoon mixed minced fresh herbs, such as sage, parsley, chives, thyme, savory, or chervil
- 1/4 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
Preparation
Step 1
In a pot, bring the water to a boil and salt generously. Cook the noodles according to package directions until tender but not mushy. Reserve 3/4 cup of the water the pasta was cooked in.
With a slotted spoon or a strainer, transfer the noodles to a medium-sized skillet and mix with the butter, herbs, and the cup of reserved cooking water. Toss the noodles over medium heat until all the water is evaporated and the noodles are lightly glazed. Season with the salt and pepper. Serve immediately.
Recipe reprinted by permission of Doubleday. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield: Makes 4 servings
Calories:268
Fat. Total:8g
Fiber:2g
Carbohydrates, Total:40g
Sodium:131mg
% Cal. from Fat:27%
Cholesterol:69mg
Protein:8g