One Pan Buttered Noodles
One Pan Buttered Noodles is a fast and easy side dish. As the pasta simmers it creates a rich and luscious sauce - no draining required!
Servings: 6 servings
Ingredients
- 1 cup Chicken broth or vegetable broth
- 2 cups Water
- ½ cup Butter 1 stick, divided
- 12 ounces Egg noodles or spaghetti/linguine (more time required)
- Salt and pepper to taste
- Fresh minced parsley optional
Instructions
- In a large, deep skillet over medium heat, bring water, broth and half of the butter to a boil.
- Add noodles and reduce heat to medium-low. Stir frequently with tongs or a wooden spoon for about 12-14 minutes or until most of the liquid is absorbed and pasta is cooked.
- The remaining liquid will be thick to create the sauce. Add the rest of the butter to the pan, turn off the heat, and stir to coat.
- Taste and add salt and pepper if needed. Garnish with fresh minced parsley if desired.
Notes
Parmesan buttered noodles: stir in ¼ cup fresh grated parmesan at the end.
Garlic buttered noodles: Add 1-2 cloves of garlic, minced, to the boiling water and cook with the pasta. For a lower calorie dish, reduce the butter by half. To double the recipe: double the amount of noodles and butter, but only add about 50% more liquid. You can double that too, but you might be ladeling some out once the noodles are cooked.
Garlic buttered noodles: Add 1-2 cloves of garlic, minced, to the boiling water and cook with the pasta. For a lower calorie dish, reduce the butter by half. To double the recipe: double the amount of noodles and butter, but only add about 50% more liquid. You can double that too, but you might be ladeling some out once the noodles are cooked.
Nutrition
Calories: 355kcal | Carbohydrates: 41g | Protein: 8g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 88mg | Sodium: 294mg | Potassium: 170mg | Fiber: 2g | Sugar: 1g | Vitamin A: 508IU | Vitamin C: 3mg | Calcium: 29mg | Iron: 1mg
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