Easy Buttered Egg Noodles With Parmesan Recipes

Steps:

• Cook 12 ounces wide egg noodles in salted boiling water until al dente. Transfer 1/4 cup cooking water to a skillet. Stir in 4 tablespoons butter, one at a time. Add some chopped parsley and/or dill, a squeeze of lemon juice, and salt and pepper. Drain the noodles and toss with the sauce.

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:

• Bring a large pot of heavily salted water (2 heaping tablespoons kosher salt to about 7 quarts water) to a boil. Add pasta to boiling water and cook according to package directions until al dente. Reserve 1/2 cup of the pasta cooking water, then drain the pasta, but don't shake it fully dry.
• In a skillet or Dutch oven large enough to hold the pasta (and preferably with a light-colored bottom so you can see the butter solids brown), melt the butter over medium heat. Cook, swirling occasionally, until the foam subsides, the milk solids turn golden-brown and it smells nutty and toasty, 3 to 4 minutes. (Watch carefully to see that it does not burn. If it does, start over.) Remove from heat immediately.
• Add the cooked pasta to the skillet and toss with the brown butter. Stir in the cheese until melted. Stir in pasta water, 1 tablespoon at a time, until the pasta is glossy with sauce (you probably won't need the full 1/2 cup).
• Serve with black pepper and more Parmesan on top.

Steps:

• Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain and return pasta to pot.
• Melt butter in a small saucepan over low heat; add cream and garlic cloves. Simmer until heated through, 2 to 3 minutes. Remove and discard garlic cloves. Stir cream sauce into bow-tie pasta; season with black pepper. Add Parmesan cheese; toss until cheese melts.

Steps:

• Cook noodles in a large pot of lightly salted water until al dente.
• While the pasta is cooking, place the eggs, grated cheese, parsley, salt and pepper into a mixing bowl and beat with a whisk until well combined.
• When the noodles are almost cooked, melt the butter in a large nonstick skillet over medium heat.
• Quickly drain the pasta and add it to the skillet.
• Toss briefly to coat it with the butter.
• Add the egg mixture to the skillet and using a flat wooden spoon, mix quickly together for less than a minute until the eggs and noodles become creamy and thick.
• Do not cook the eggs too long or they will scramble and ruin the dish.
• Serve immediately.

Steps:

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

Steps:

• Slice the zucchini into long julienne strips.
• Bring water to a boil in a pot and cook the noodles until tender. Drain and reserve 1/4 cup of the cooking liquid.
• Heat the oil and add the zucchini and sprinkle it with salt and pepper. Saute briefly, just to heat the zucchini through. Add the garlic and basil. Add the noodles and reserved cooking liquid. Cook, stirring gently, until the mixture is hot. Serve with grated Parmesan cheese if desired.

Steps:

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

Steps:

• Cook noodles according to package directions; drain. Place in a bowl. Immediately add remaining ingredients and toss well.