Buttered Noodles

Buttered noodles are a simple, delicious meal all on their own, but they also make an outstanding foundation for something a bit fancier, like Stroganoff, stews, or Swedish meatballs. Just 2 ingredients!

The recipe is so easy: Literally butter and noodles! But you can take it in a million different directions: A grating of aged Parmesan cheese, some coarse black pepper, a sprinkle of parsley. Maybe all three!

So, relax and dig in. There will be plenty of time for salads… tomorrow.

Recipe ingredients:

Ingredient notes:

• Noodles: Egg noodles are classic, but substitute the pasta of your choice. Just remember that different noodles require different cooking times, so check the cooking instructions on the package, just to be sure.
• Butter: I like at least ¼ cup butter (½ stick), but you can use more or less to your taste.
• Salt and pepper: Salt is crucial to make the flavor of the butter pop. I pass black pepper at the table so people can add it if they want it.

Step-by-step instructions:

1. First, heat a big pot of salted water on the stove. I use one tablespoon of salt for every 4 quarts of water. Add the uncooked noodles only after the water comes to a full, rolling boil. As soon as the noodles are tender and soft but still have a little bite, you should be ready to drain off the water.
   
2. Pour the pasta into a colander set over the kitchen sink to drain. Return the cooked noodles back to the hot pot, and stir in the butter until melted and the noodles are evenly coated.
   
3. At this point, season to taste with salt and pepper and call it a day. Or take the noodles in another direction altogether with some fun ideas below.

Recipe tips and variations:

• Cheese: A sprinkle of grated Parmesan is great on buttered noodles. Honestly, I love the kind in the green shaker here.
• No rinsing: Don’t rinse the noodles while they are in the colander. The heat of the noodles and the pot melts the butter so it coats the noodles, and this prevents them from sticking together.
• Leftovers: Cover and refrigerate extra cooked noodles for up to 4 days. Reheat in the microwave (cover with plastic wrap or a damp paper towel).
• Italian seasoning: Add some dried Italian seasoning to make your very own Noodles & Company copycat recipe.
• Herbs and spices: Add a pinch of minced fresh parsley, slivers of chives, or a pinch of red pepper flakes.
• Citrus zest: A tiny amount of fresh lemon zest, especially when served with a lemony entrée, would be wonderful.
• Chicken Stroganoff: With mushrooms in a creamy gravy, just begging for a bed of egg noodles!

More delicious ways to enjoy buttered noodles:

• Beef stroganoff
• Homemade meat sauce
• Swedish meatballs
• Chicken parmesan meatballs

Buttered Noodles

Buttered noodles are a simple, delicious meal all on their own, but they also make an outstanding foundation for something a bit fancier, like Stroganoff, stews, or Swedish meatballs. Just 2 ingredients!

5 from 4 votes

ReviewPin0Print

Cook Time 10 mins

5 mins

Total Time 15 mins

Servings 4 servings

Course Side Dish

Cuisine American

Calories 537

Ingredients 

• ▢ 16 ounces egg noodles (see note 1)
• ▢ 1/4 cup butter (½ stick, or to taste, see note 2)
• ▢ Salt and freshly ground black pepper (see note 3)

Instructions 

• In a large pot over high heat, bring 4 quarts water and 1 tablespoon salt to boil. Add noodles and cook until tender, about 8 to 10 minutes. Drain well.
• Off heat, add butter to pot. Add drained noodles and toss until butter is melted and noodles are evenly coated. Season to taste with salt and pepper (I like ¼ teaspoon salt and ⅛ teaspoon pepper). Garnish with Parmesan cheese and parsley if desired.

Notes

1. Noodles: Egg noodles are classic, but substitute the pasta of your choice. Just remember that different noodles require different cooking times, so check the cooking instructions on the package, just to be sure.
2. Butter: I like at least ¼ cup butter (½ stick), but you can use more or less to your taste.
3. Salt and pepper: Salt is crucial to make the flavor of the butter pop. I pass black pepper at the table so people can add it if they want it.
4. Cheese: A sprinkle of grated Parmesan is great on buttered noodles. Honestly, I love the kind in the green shaker here.
5. Herbs and spices: Add a pinch of minced fresh parsley, some red pepper flakes, or some dried Italian seasoning.
6. No rinsing: Don't rinse the noodles while they are in the colander. The heat of the noodles and the pot melts the butter so it coats the noodles, and this prevents them from sticking together.
7. Leftovers: Cover and refrigerate extra cooked noodles for up to 3 days. Reheat in the microwave (cover with plastic wrap or a damp paper towel).

Nutrition

Calories: 537kcalCarbohydrates: 81gProtein: 16gFat: 17gSaturated Fat: 9gTrans Fat: 1gCholesterol: 126mgSodium: 125mgPotassium: 280mgFiber: 4gSugar: 2gVitamin A: 425IUCalcium: 43mgIron: 2mg

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