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| 4 Quarts | Water |
| 8 Oz. | Wide Egg Noodles |
| 2 Tbsp. | Unsalted Butter |
| 1 Tbsp. | Mixed minced fresh herbs (see below) |
| 1/4 Tsp. | Salt |
| 1/8 Tsp. | Freshly Ground Black Pepper |
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| 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. |
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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. |
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| 3. |
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. |
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| 4. |
HERBS: Sage, Parsley, Chives, Thyme, Savory, or Chervil |
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Recipe Submitted By: Chris Diamond
Category: Side Dish
Type: Pasta
Bake Time:
Servings: 4
Prep. Time:
Utensils:
Notes: |
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