Side

Buttered Parsley Noodles

Egg noodles tossed with butter, fresh parsley and Parmesan. A simple side kids ask for.

⏱ 15 min (5 min prep, 10 min cooking) 🍽 Serves 6 · about 1 cup quickkid friendlybudget vegetarian
📅 Add to my plan

ContainsMilk, Eggs, Wheat. Check the labels on what you buy; brands differ.

Ingredients

Make 6 servings

  • Noodles

  • 12 oz Egg noodles
  • 1 tbsp Table salt, for the pasta water
  • 3 tbsp Butter, salted
  • ½ cup Fresh parsley, chopped
  • ½ cup Grated Parmesan
  • ¼ tsp Ground black pepper

Make it yourself

Make the egg noodles yourself → Make the butter yourself →

In the planner, Make it on the shopping list swaps the store item for these ingredients and puts the work on your prep day.

Nutrition

Nutrition coming: the USDA numbers for these ingredients are being added.

Steps

You’ll need: large pot, colander.

  1. Cook the noodles in a large pot of boiling salted water by the package directions. Save 1/4 cup of the cooking water, then drain.
  2. Return the noodles to the pot with the butter and toss until melted. Add the parsley, Parmesan, pepper and a splash of cooking water and toss until glossy.
Make aheadBest fresh. Leftovers keep 3 days in the fridge; reheat with a splash of water.
↺ LeftoversStir leftovers into chicken soup.
🧒 With kidsKids can sprinkle on the Parmesan.
Dairy-free swapUse olive oil and skip the Parmesan.
Gluten-free swapUse gluten-free pasta.

Goes well with

🍖 Glazed Meatloaf🥩 Pot Roast with Carrots and Potatoes

Good to know

Table salt vs. kosher salt vs. sea salt Cooking Fats Compared Salted vs. unsalted butter Fresh vs. dried herbs

An original Teddy Rook Book recipe. Nutrition is estimated from USDA FoodData Central and changes with brands and portions.

@teddyrookbook GitHub Sources and credits