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Buttered Noodles


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Rate this recipe 4.6/5 (19 Votes)


  • One (12 oz.) bag Amish Kitchens® Extra Wide Noodles
  • 8 tbsp. (1 stick) butter
  • 1/4 cup chopped shallots or scallions
  • 1 tbsp. fresh thyme, chopped or 1 teaspoon dried thyme
  • 1/2 cup chopped parsley
  • Salt and pepper to taste
  • 1/2 cup crushed Marzetti® Sea Salt and Pepper croutons
  • 1/4 cup toasted pine nuts


Servings 10
Adapted from


Step 1

Cook Amish Kitchens Extra Wide Egg Noodles according to package directions and drain. Transfer noodles to a shallow baking dish or serving bowl. In a medium skillet, melt butter and add shallots, cook until translucent, about 3 to 5 minutes. Pour butter over noodles, add thyme and parsley and toss to coat noodles. Season with salt and pepper. Sprinkle noodles with croutons and pine nuts and serve.

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