Wednesday, May 2, 2012

Buttered Egg Noodles

Cook 12 oz wide egg noodles in salted boiling water until al dente.  Transfer 1/4 cup cooking water to a skillet.  Stir in 4 Tbsp butter.  Add some chopped parsley, a squeeze of lemon and salt and pepper.  Drain the noodles and toss with the sauce.

This is a simple side dish to serve with just about any meat, veggie, and salad.

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