Time 20m Yield 4 servings. Number Of Ingredients 8 Steps:
Cook noodles according to package directions; drain. Transfer to a serving bowl. Immediately add the remaining ingredients and toss to coat.
Time 10m Yield 1 serving(s) Number Of Ingredients 6 Steps:
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.
Time 20m Yield 4 servings Number Of Ingredients 6 Steps:
In a large pot filled with boiling water, dissolve the bouillon cubes and cook the noodles according to package directions. Drain the noodles in a colander and then nestle the colander into the pot so some of the pasta water goes into the pot as the pasta continues to drain. Remove the colander and stir the butter and sour cream into the pot until the butter melts. Add the parsley and the noodles. Season with salt and pepper. Toss to combine well. Pour into a serving bowl and serve.
Time 15m Yield 8 Number Of Ingredients 4 Steps:
Fill a large pot with lightly salted water and bring to a rolling boil. Stir in fettuccine, bring back to a boil, and cook pasta over medium heat until tender yet firm to the bite, 8 to 10 minutes. Drain and return pasta to pot. Mix butter, Parmesan cheese, salt, and pepper into pasta until evenly combined.
Yield 4 servings Number Of Ingredients 0 Steps:
Cook 12 ounces wide egg noodles in salted boiling water until al dente. Transfer 1/4 cup cooking water to a skillet. Stir in 4 tablespoons butter, one at a time. Add some chopped parsley and/or dill, a squeeze of lemon juice, and salt and pepper. Drain the noodles and toss with the sauce.
Time 45m Yield 8 Number Of Ingredients 4 Steps:
Bring a large pot of lightly salted water to a boil. Cook egg noodles at a boil until tender yet firm to the bite, about 8 minutes; drain. Melt butter in a skillet or large pot over low heat. Add bread crumbs and stir until coated in butter. Mix noodles into bread crumbs mixture. Cook, stirring occasionally, until a crust forms on the bottom, about 30 minutes; season with salt.
Time 10m Yield 4 serving(s) Number Of Ingredients 4 Steps:
Bring water, 2 boullion cubes and 1/2 stick of butter to boil using med to high heat. Add egg noodles. Cook until noodles are desired texture. (About 6-8 minutes) During last minute of cooking add remaining 1/2 stick of butter. (You may add additional butter if desired. Also you may use 1 can of chicken broth instead of bullion. I suggest using bullion).
Time 10m Yield 4 servings Number Of Ingredients 6 Steps:
Drop the noodles into a large quantity of salted boiling water. Cook about 2 to 3 minutes, or until tender. Do not overcook. Drain. In the same kettle, add the olive oil, butter and shallots. Cook until wilted over medium heat. Add the tomatoes, cook for about 30 seconds, then salt and pepper the mixture. Add the drained noodles, blend well. Check the seasoning, and serve immediately with the turkey.
More about “buttered noodles recipes”
Time 10m Yield 1 serving Number Of Ingredients 5 Steps:
Drop noodles into boiling water and when the water returns to a boil cook 6 to 8 minutes. Drain in colander, then empty into a hot dish. Add butter and toss until evenly distributed. Add salt, pepper and nutmeg. Toss quickly and serve hot.
