Buttered Noodles With Fresh Tomato Recipes

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BUTTERED NOODLES



Buttered Noodles image

Such a simple and delicious recipe, yet I get many questions on how to make it.

Provided by elohel

Categories     Main Dish Recipes     Pasta

Time 15m

Yield 8

Number Of Ingredients 4

1 (16 ounce) package fettuccine noodles
6 tablespoons butter
⅓ cup grated Parmesan cheese
salt and ground black pepper to taste

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.

Nutrition Facts : Calories 294.1 calories, Carbohydrate 41.4 g, Cholesterol 25.8 mg, Fat 10.9 g, Fiber 1.9 g, Protein 8.9 g, SaturatedFat 6.3 g, Sodium 134.6 mg, Sugar 1.9 g

ROASTED GRAPE TOMATOES WITH TANGLED NOODLES



Roasted Grape Tomatoes with Tangled Noodles image

Provided by Claire Robinson

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 6

3 tablespoons garlic-infused virgin olive oil
4 cups sweet grape tomatoes
Kosher salt and freshly cracked black pepper
3 cups low-sodium chicken stock
1 pound angel hair pasta or extra-thin egg noodles
4 ounces smoked mozzarella, roughly chopped

Steps:

  • Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
  • Drizzle the olive oil over the grape tomatoes, season with salt and pepper and toss to coat. Place the tomatoes on the baking sheet and cook until skins turn a rich golden brown, about 10 minutes.
  • Meanwhile, heat the chicken stock over low heat. Add the noodles to a large skillet over medium heat, and pour in 1 ladleful of hot stock. Stir to prevent the noodles from sticking together as the stock cooks off. Once the noodles have absorbed all of the stock, add another 1 cup stock. Continue to stir and add the remaining stock 1 cup at a time, waiting until each addition is absorbed before adding more. Once all the stock has been absorbed, stir in the cheese and toss with the roasted tomatoes and their pan drippings. Serve hot.

BUTTERED EGG NOODLES



Buttered Egg Noodles image

Provided by Food Network Kitchen

Categories     main-dish

Yield 4 servings

Number Of Ingredients 0

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.

GRANDMA'S BUTTER NOODLES



Grandma's Butter Noodles image

This is my late mother-in-laws recipe for noodles -- her favorite for flavor and because they don't spring back when you roll them. At every family gathering she'd make the best Chicken and Noodles, dropping her prepared noodles into homemade chicken broth along with shredded cooked chicken, then serving them over mashed potatoes. I've made them many times and everyone loves them. When making multiple batches, and lacking counter space, I hang the rounds on clean plastic hangers to dry.

Provided by MOMOFADDY

Time 2h10m

Yield 4

Number Of Ingredients 5

2 eggs
3 tablespoons butter, melted and cooled
1 ¼ cups all-purpose flour
¼ teaspoon baking powder
1 teaspoon salt

Steps:

  • In a large bowl, whisk the eggs and melted butter together with a fork. Stir in the flour, baking powder and salt until dough becomes stiff. Knead on a lightly floured surface or in the bowl for a few minutes to blend completely. Divide the dough into thirds. On a lightly floured surface, roll each piece into a sheet about 1/16 of an inch thick. Place each sheet onto a dry cloth and set aside for 30 to 45 minutes to partially dry.
  • When the noodle sheets are somewhat dry, roll up one at a time into a loose spiral and cut into strips as wide as you want using a sharp knife. Spread out the noodles to dry for about 1 hour before cooking or storing in freezer containers. To use frozen noodles, thaw in the container before using.
  • To cook the noodles, drop into rapidly boiling water or broth, and cook until tender, 7 to 10 minutes.

Nutrition Facts : Calories 254.4 calories, Carbohydrate 30.1 g, Cholesterol 115.9 mg, Fat 11.5 g, Fiber 1.1 g, Protein 7.3 g, SaturatedFat 6.3 g, Sodium 701 mg, Sugar 0.3 g

LINGUINE WITH FRESH TOMATOES



Linguine with Fresh Tomatoes image

This garlic and basil linguine is a perfect way to use up your late-summer tomato harvest. It makes a great light supper when paired with a salad, or you can make it heartier with some chopped chicken. -Susan Jones, Downers Grove, Illinois

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 6 servings.

Number Of Ingredients 9

8 ounces uncooked linguine
3 medium tomatoes, chopped
6 green onions, sliced
1/2 cup grated Parmesan cheese
1/4 cup minced fresh basil or 4 teaspoons dried basil
2 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon pepper
3 tablespoons butter

Steps:

  • Cook linguine according to package directions. Meanwhile, place all remaining ingredients except butter in a large bowl., Drain linguine; toss with butter. Add to tomato mixture and toss to combine.

Nutrition Facts : Calories 233 calories, Fat 9g fat (5g saturated fat), Cholesterol 21mg cholesterol, Sodium 567mg sodium, Carbohydrate 32g carbohydrate (3g sugars, Fiber 3g fiber), Protein 8g protein.

BUTTERED POPPY SEED NOODLES



Buttered Poppy Seed Noodles image

Mom's delicious fried noodles are absolute comfort food. Mom would roll out the dough, and we kids got to cut the long noodles and hang them up to dry. Mom served them with other entrees, too.-Shirley Joan Helfenbein, Lapeer, Michigan

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 8 servings.

Number Of Ingredients 7

1 package (16 ounces) egg noodles
1 medium onion, chopped
3 tablespoons butter
2 green onions, chopped
2 tablespoons poppy seeds
Salt and pepper to taste
1 tablespoon minced fresh parsley

Steps:

  • Cook noodles according to package directions. Meanwhile, in a large heavy skillet, saute onion in butter until onion begins to brown. Drain noodles; add to skillet. Cook and stir until noodles begin to brown. , Add the green onions, poppy seeds, salt and pepper; cook and stir 1 minute longer. Sprinkle with parsley.

Nutrition Facts : Calories 275 calories, Fat 8g fat (3g saturated fat), Cholesterol 59mg cholesterol, Sodium 44mg sodium, Carbohydrate 43g carbohydrate (3g sugars, Fiber 3g fiber), Protein 9g protein.

NOODLES WITH FRESH TOMATOES



Noodles With Fresh Tomatoes image

Provided by Pierre Franey

Categories     easy, quick, side dish

Time 10m

Yield 4 servings

Number Of Ingredients 7

Salt and freshly ground pepper to taste
6 ripe plum tomatoes, about 1/2 pound
3/4 pound thin noodles
1 tablespoon olive oil
1 tablespoon finely chopped garlic
1 tablespoon butter
4 tablespoons fresh basil or parsley chopped coarse

Steps:

  • In a large saucepan or kettle, bring enough salted water to cover the noodles to a boil.
  • Core the tomatoes and cut them into 1 1/2-inch cubes.
  • Drop the noodles into boiling water and cook, stirring until tender. Do not overcook.
  • Meanwhile, heat olive oil in a saucepan. Add the tomatoes and salt and pepper. Cook for 1 minute, stirring occasionally. Add the garlic, cook and stir for 30 seconds. Set aside and keep warm.
  • Drain the noodles and return them to the saucepan. Add the butter, tomatoes and basil, and blend well. Check for seasoning and serve immediately.

Nutrition Facts : @context http, Calories 396, UnsaturatedFat 6 grams, Carbohydrate 64 grams, Fat 10 grams, Fiber 4 grams, Protein 13 grams, SaturatedFat 3 grams, Sodium 358 milligrams, Sugar 3 grams, TransFat 0 grams

BUTTERED NOODLES WITH GARLIC AND SUN DRIED TOMATOES



Buttered Noodles With Garlic and Sun Dried Tomatoes image

I was making Shrimp Scampi on evening and forgot about a side dish. I raided the cabinet and refrigerator and this is the result. It was a big hit. We really like garlic, so you may want to back off on it.

Provided by Doug Anderson

Categories     < 30 Mins

Time 20m

Yield 2-4 serving(s)

Number Of Ingredients 7

8 ounces egg noodles, cooked (per package directions)
4 tablespoons butter
6 garlic cloves, fresh garlic, chopped
1 (5 ounce) jar sun-dried tomatoes packed in oil, cut into strips
1 tablespoon tomato paste
1/4 cup chopped fresh parsley (optional)
salt and pepper

Steps:

  • Melt butter in small sauce pan.
  • Add garlic and cook under low heat for about five minutes.
  • Add tomatoes and tomato paste and stir until well blended.
  • Combine noodles, sauce and chopped parsley in a large bowl. Toss until well mixed. Salt and pepper to taste.
  • Serve immediately.

Nutrition Facts : Calories 812.4, Fat 38.2, SaturatedFat 17.3, Cholesterol 156.8, Sodium 480.2, Carbohydrate 102.3, Fiber 8.4, Sugar 3.2, Protein 20.9

BUTTERED NOODLES WITH FRESH TOMATO



Buttered Noodles With Fresh Tomato image

Provided by Pierre Franey

Categories     weekday, side dish

Time 10m

Yield 4 servings

Number Of Ingredients 6

3/4 pound thin noodles
Salt and freshly ground pepper to taste
2 tablespoons olive oil
2 tablespoons butter
2 tablespoons finely chopped shallots or scallions
1/4 cup diced fresh tomatoes

Steps:

  • Drop the noodles into a large quantity of salted boiling water. Cook about 2 to 3 minutes, or until tender. Do not overcook. Drain.
  • In the same kettle, add the olive oil, butter and shallots. Cook until wilted over medium heat. Add the tomatoes, cook for about 30 seconds, then salt and pepper the mixture. Add the drained noodles, blend well. Check the seasoning, and serve immediately with the turkey.

Nutrition Facts : @context http, Calories 443, UnsaturatedFat 10 grams, Carbohydrate 62 grams, Fat 16 grams, Fiber 3 grams, Protein 12 grams, SaturatedFat 6 grams, Sodium 264 milligrams, Sugar 2 grams, TransFat 0 grams

BUTTERED HERB NOODLES



Buttered Herb Noodles image

Make and share this Buttered Herb Noodles recipe from Food.com.

Provided by AceofHearts

Categories     < 30 Mins

Time 20m

Yield 12 serving(s)

Number Of Ingredients 9

454 g egg noodles
6 liters water
2 teaspoons salt
2/3 cup butter, chopped
1 1/2 cups fresh parsley, chopped
2/3 cup fresh chives, chopped
2 teaspoons fresh rosemary, finely chopped
1 teaspoon salt
2 teaspoons pepper

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.

Nutrition Facts : Calories 240.3, Fat 12, SaturatedFat 7, Cholesterol 58.9, Sodium 676.3, Carbohydrate 27.8, Fiber 1.7, Sugar 0.8, Protein 5.8

BUTTERED NOODLES WITH CHIVES



Buttered Noodles with Chives image

Pair these buttery chive-topped noodles with a rich meat main, like veal piccata.

Categories     Pasta     Side     Low Fat     Kid-Friendly     Quick & Easy     Winter     Chive     Noodle     Gourmet     Sugar Conscious     Kidney Friendly     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Small Plates

Yield Makes 8 servings

Number Of Ingredients 6

10 oz no-yolk egg noodles
2 tablespoons unsalted butter, cut into bits
1/2 cup low-fat chicken stock or low-sodium fat-free chicken broth, heated
1/4 cup chopped fresh chives
3/4 teaspoon salt
1/4 teaspoon black pepper

Steps:

  • Cook noodles in a large pot of boiling salted water, stirring occasionally, until tender, 10 to 12 minutes. Drain in a colander and immediately toss with remaining ingredients in a large bowl.

BUTTERED PARMESAN NOODLES



Buttered Parmesan Noodles image

Number Of Ingredients 4

5 ounces , (2 1/2 cups) uncooked wide egg noodles
2 to 3 tablespoons butter
1/4 cup grated Parmesan cheese
1 1/2 teaspoons chopped fresh parsley or 1 teaspoon dried parsley flakes

Steps:

  • 1. Cook noodles to desired doneness as directed on package. Drain cover to keep warm.2. In same saucepan, melt butter over low heat. Gently stir in noodles. Add cheese and parsley toss to coat.Nutrition Information Per Serving: Serving Size: 1/2 Cup * Calories: 190 * Calories from Fat: 90 * % Daily Value: Total Fat: 10 g 15% * Saturated Fat: 2 g 10% * Cholesterol: 30 mg 10% * Sodium: 180 mg 8% * Total Carbohydrate: 20 g 7% * Dietary Fiber: 1 g 3% * Sugars: 1 g * Protein: 6 g * Vitamin A: 8% * Vitamin C: 0% * Calcium: 8% * Iron: 8% * Dietary Exchanges: 1 Starch, 1/2 Lean Meat, 1 1/2 Fat or 1 Carbohydrate, 1/2 Lean Meat, 1 1/2 FatSee Cook's Note: Cooking Pasta

Nutrition Facts : Nutritional Facts Serves

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