Buttered Noodles

"Made with penne and the parmesan, this is a meal in a pinch for me, needing maybe just a slice of toasted bread rubbed with garlic. Made with curly egg noodles, this is an ideal side for anything from a piece of a cooked turkey to a thick beef stew."
 
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photo by ncmysteryshopper photo by ncmysteryshopper
photo by ncmysteryshopper
photo by ncmysteryshopper photo by ncmysteryshopper
Ready In:
10mins
Ingredients:
6
Serves:
1
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ingredients

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directions

  • Bring a pot of water to a boil. For this amount of pasta I would boil at least 2 quarts of water. When the water is boiling, add at least a tablespoon of salt and stir to dissolve.
  • Add the noodles to the boiling water. For the egg noodles, cook 5 minutes from the time the water comes back to a boil; for the penne, cook 8 minutes.
  • While the pasta is cooking, cut the butter into small bits, and chop the parsley.
  • Drain the pasta well, and transfer immediately to a large serving bowl. Toss with the butter (and optional parmesan).
  • Sprinkle with the parsley, and grind on lots of black pepper.

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Reviews

  1. Hey... For the grown up version, add a capful of worshire sauce and a dash of garlic powder. This will add a much needed twist on "buttered noodles." If your not cooking "in a pinch," mince a few garlic cloves instead of garlic powder. -Noodle Nut
     
  2. Cool. <br/>Cool cool cool.
     
  3. Thanks dividend. I have been on the hunt for a great buttered noodles recipe. This one was very good with the optional Parmesan as essential and a few sprinkles of garlic salt instead of regular salt. The flat leaf parsley or parsley flakes sprinkled are also required. This makes a nice side dish with any meat really. We enjoyed it. Will make again and again with some sort of garlic salt added. This is very light and well received by all. Enjoy! ChefDLH
     
  4. Simple and tasty recipe. It even made the whole grain noodles that I regret buying taste edible. Thanks so much for sharing this good basic recipe.
     
  5. These were good and easy to make. I followed the recipe as written and we all enjoyed them.
     
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RECIPE SUBMITTED BY

I'm a programmer by day, bread baker by night. To make a living, I do process automation for management at an inbound call center. (It's really not as exciting as it sounds.) Actually, I enjoy my job. There are worse things I could be doing to finance my cooking / baking habits. I never really knew how to cook growing up. Some of you in the Breads and Baking forum have heard my disastrous story about making Nestle Toll House cookies... When I went to college and moved out of the dorms, I started to become interested in actually learning how to cook. I had a lactose intolerant boyfriend, and a limited budget, so it made sense to stop eating take-out pizza and Taco Bell every day. I have to credit The Dairy Free Cookbook by Jane Zukin as my first real guide. (I still cook out of it , even though the boyfriend is long gone!) With that as a start, I set about systematically teaching myself how to cook. Five years later, I'm getting a reputation from friends and family as being a good cook. I love baking bread from scratch (I could really become a sourdough freak - thanks Donna!) - I can't seem to make enough cinnamon raisin swirl to keep my mom and grandmother happy. I'm enjoying getting back to eating seasonally, eschewing over - processed prepared food in favor of simpler, healthier, better tasting, cheaper meals I make myself. When I set out to learn, I never imagined I'd be making stock, roasting whole chickens, baking bread, or shopping at our local farmer's market. Now I can't imagine going back to the way I used to eat. I hope someday to learn enough about bread baking to open a local bakery/cafe, somewhere in Westport or Downtown Kansas City. I love my city, and the kind of place I have in mind will be a place that gives back to the community. I want to leave this city a better place for my having been here. Here's my standard metric for how I review recipes here, because I want my reviews to be helpful and consistent: ***** Fantastic as is. Wouldn't change a thing and will make it often. 0**** Fantastic tweaked a little to suit my tastes. Will make it often. 00*** Had to tweak it alot to get something I would make again. 000** Not very good. May try tweaking it again at some point. 0000* Not good. Probably won't try making again, even with tweaks. <img src="http://i23.photobucket.com/albums/b399/susied214/adopted_1_1.jpg" border="0" alt="Photobucket - Video and Image Hosting">
 
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