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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (68g) Recipe makes 6 servings |
||
| Calories 287 | ||
| Calories from Fat 92 | (32%) | |
| Amount Per Serving | %DV | |
| Total Fat 10.2g | 15% | |
| Saturated Fat 5.5g | 27% | |
| Monounsaturated Fat 2.7g | ||
| Polyunsaturated Fat 1.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 68mg | 22% | |
| Sodium 14mg | 0% | |
| Potassium 151mg | 4% | |
| Total Carbohydrate 40.7g | 13% | |
| Dietary Fiber 1.9g | 7% | |
| Sugars 1.1g | ||
| Protein 8.2g | 16% | |
Parslied Egg Noodles
By: Sharon123
Aug 13, 2009
Extra special served with Hungarian Roast Chicken with Horseradish Sauce. This recipe comes from The Food Network Kitchens cookbook, that I won when I played in Iron Chef game. Enjoy!
SERVES 6
Ingredients
- kosher salt
- 1 (12 ounce) package wide egg noodles
- 4-6 tablespoons cold unsalted butter, cut into bits
- 3 tablespoons flat leaf parsley, chopped
- fresh ground black pepper
Directions
1
Bring a large pot of water to a boil over high heat and salt generously.2
Add the noodles and cook, stirring occasionally, until al dente, about 5 minutes.3
Ladle 1/4 cup of the noodle cooking water into a medium skillet. Whisk in the butter bit by bit over low heat, letting each piece melt completely before adding the next, to make a creamy sauce.4
Stir in the parsley and season with salt and pepper.5
Drain the noodles, toss with the sauce, and serve immediately. Enjoy!
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- Course > Side Dishes
- Main Ingredient > Pasta, Rice & Grains > Pasta
- Main Ingredient > Eggs/Dairy
- Cuisine > European > Eastern > Hungarian
- Preparation > Time to Make > < 15 mins
- Preparation > Simple > 5 or Less Ingredients
- Occasion > Dinner Party
- Occasion > Holiday/Event
- Occasion > Everyday
- Dietary > Vegetarian
- Dietary > Low in... > Low Sodium
Featured Reviews for This Recipe
From: Lainey6605
On Nov 10, 2009
Very simple and tasty! It makes a wonderful side dish. Thanks for sharing! Made for Gimme 5 tag.
From: bmcnichol
On Aug 20, 2009
Made this for a side dish with dinner tonight. I followed the recipe as written other then I only used half the noodles but kept the rest of the ingredients the same. We all enjoyed them.
From: Crafty Lady 13
On Sep 22, 2009
So simple and yet sooooo good. I halved the recipe and used curly parsley because that was what I had on hand. This made a perfect side dish to go along with stuffed pork chops, mashed potatoes and green beans. I will be making these often. Made for Fall 2009 Photo Tag.
From: bad kitty 1116
On Sep 18, 2009
These are good, but I don't see the reason for all the extra work. For years I have boiled my egg noodles, drained them , and tossed them with butter, salt, pepper and parsley. I do not see the need for whisking each little piece of butter in a skillet-they tasted the same as when I did them, but took longer and dirtied more dishes! LOL!
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