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!
Servings 4 servings
- 16 ounces egg noodles (see note 1)
- 1/4 cup butter (1/2 stick, or to taste, see note 2)
- Salt and freshly ground black pepper (see note 3)
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 1/4 teaspoon salt and 1/8 teaspoon pepper). Garnish with Parmesan cheese and parsley if desired.
- 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 1/4 cup butter (1/2 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.
- Cheese: A sprinkle of grated Parmesan is great on buttered noodles. Honestly, I love the kind in the green shaker here.
- Herbs and spices: Add a pinch of minced fresh parsley, some red pepper flakes, or some dried Italian seasoning.
- 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 3 days. Reheat in the microwave (cover with plastic wrap or a damp paper towel).
Calories: 537kcal | Carbohydrates: 81g | Protein: 16g | Fat: 17g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 126mg | Sodium: 125mg | Potassium: 280mg | Fiber: 4g | Sugar: 2g | Vitamin A: 425IU | Calcium: 43mg | Iron: 2mg