Butter Herb Noodles Recipes

Steps:

• Cook the noodles according to package directions in a large pot of salted boiling water.
• Meanwhile, blend the herbs with the butter and salt and pepper, to taste in a large bowl. Drain the cooked noodles and immediately add them to the bowl with the herbs and butter. Toss and serve.

Steps:

• Cook noodles in boiling water and salt in Dutch oven for 10-12 min, stirring occasionally,until tender but firm.
• Drain well.
• Turn into large bowl.
• Add remaining 6 ingredients.
• Toss until well coated.

Steps:

• Bring a stockpot of water to a boil. Drop in the noodles and cook, stirring frequently, until al dente, about 5 to 7 minutes.
• Melt the butter with the oil in a small skillet or saucepan. Add the garlic and cook about 1 minute, or until hot throughout but not at all colored. Immediately remove the pan from the heat.
• Drain the noodles in a colander and return to the pot. Pour on the garlic butter and toss well. Add the salt and parsley, and toss again. Serve immediately.

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Meanwhile, in a small saucepan over medium heat, melt 1 teaspoon butter. Add garlic and cook for 30 to 60 seconds or until garlic begins to turn golden.
• In a small bowl, combine parsley, basil, marjoram, thyme, 1 tablespoon butter, salt and ground black pepper with cooked garlic; mix well. Toss with pasta and serve.

Steps:

• Cook the noodles as directed on the package.
• Drain the noodles in a colander and then dump the noodles in a bowl.
• Slice butter onto the noodles and stir after it's melted.

Steps:

• Cook noodles; drain and set aside.
• Using pan you cooked your noodles in, put butter and spices in pan, melting butter and stirring spices into the butter.
• Stir in noodles and coat well with the butter mixture.
• Serve hot.

Steps:

• Cook noodles according to package directions; drain. Transfer to a serving bowl. Immediately add the remaining ingredients and toss to coat.

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.

Steps:

• In a small saucepan, cook noodles according to package directions; drain. Add the remaining ingredients and toss to coat.

Steps:

• In large skillet over medium high heat, warm the olive oil.
• Season the chicken, brown it in the oil for 2-3 minutes on each side, and remove to a plate.
• Return pan to stove and reduce heat to medium.
• Add butter to the pan and saute the shallots, carrots and mushrooms.
• Saute for 3-5 minutes until mushrooms darken and carrot bits are fork tender.
• Add tarragon and parsley and stir.
• Add wine and reduce liquid for 1-2 minutes.
• Add tomatoes to the sauce and stir to combine.
• Add chicken back to the pan and simmer chicken in sauce for 6 minutes or until chicken is cooked through and juices run clear.
• Serve chicken with herb and butter noodles and sugar snap peas, if desired.
• To make noodles, toss the cooked noodles with butter bits and herbs in a bowl until butter melts, about 1 minute.
• Season noodles with salt and pepper.