Parsley Buttered Noodles
Print This Recipe
This is a great way to make buttered noodles and the difference is that the butter is browned. You actually use less butter because there is so much more flavor.
INGREDIENTS
1 (12-ounce) package dried egg noodles
4 tablespoons butter, preferably unsalted
Salt and pepper, to taste
Chopped fresh parsley, for garnishCook the noodles in lightly salted water according to package directions. Drain and return to the pot.
Heat the butter in a small saucepan over medium-high heat until brown, watching carefully to make sure it doesn't burn. Pour the butter over the noodles. Add salt, pepper, and parsley and stir until well combined. Serve immediately.
Makes 4 servings
VARIATION - I like to add some finely chopped onion and/or very small fresh bread cubes to the browned butter and sauté briefly before pouring over the noodles.
NOTES - You may use any size noodle you like. I prefer wide or heavy noodles. You may use more or less butter as desired. When browning butter, stir at the bottom of the pan. That is where the butter browns and burns the fastest. If you pan has a dark interior, you will have to check the color of the butter in your spoon. Burned butter is awful, so be careful! Don't walk away from it. Buttered noodles can be made ahead of time and reheated in the microwave.