Egg Noodles With Fresh Herbs Recipes

HERBED EGG NOODLES

Steps:

• Cook noodles according to package directions. Meanwhile, in a large skillet, melt butter. Stir in the garlic, salt, dill and thyme. Drain noodles and add to butter mixture; toss to coat.

EGG NOODLES WITH LEMON AND HERBS

Steps:

• Fill a large saucepan with cold water, bring to a boil, and add 1 tablespoon salt. Add noodles, and cook until tender but still firm, about 5 minutes. Remove saucepan from heat, drain noodles, and transfer to a bowl.
• Add butter, parsley, chives, lemon zest, remaining 3/4 teaspoon salt, and pepper. Toss to coat noodles with butter and herbs. Serve immediately or keep warm, covered with aluminum foil, until ready to serve.

HERB BUTTERED NOODLES

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.

EGG NOODLES WITH FRESH HERBS

Steps:

• Cook noodles in boiling salted water until al dente; drain and return to pot.
• Toss noodles with parsley, thyme, and butter; season with salt and pepper.

EGG NOODLES WITH GARLIC AND HERBS

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.

PARMESAN HERBED NOODLES

Steps:

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

EGG NOODLES WITH SPINACH

Steps:

• Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes; drain and return noodles to pot.
• While the noodles boil, melt butter in a skillet over medium-high heat. Saute onion and garlic in melted butter until lightly browned and soft, about 8 minutes. Stir baby spinach into the onion mixture; saute until the spinach is just barely wilted, about 2 minutes.
• Stir spinach mixture into the noodles; season with salt and pepper.

BUTTER & HERB NOODLES

Steps:

• Toss the cooked noodles with butter bits and herbs in a bowl until butter melts, about 1 minute.

TUNA NOODLE CASSEROLE WITH MUSHROOMS AND FRESH HERBS

Steps:

• Melt 4 tablespoons butter in heavy medium saucepan over medium heat. Add flour and stir 2 minutes. Gradually whisk in milk. Stir over medium heat until sauce thickens, about 5 minutes. Remove from heat.
• Melt 1 tablespoon butter in medium skillet over medium-high heat. Add all mushrooms, green onions and celery. Sauté until mushrooms are tender, about 5 minutes. Stir in rosemary and thyme. Stir mushroom mixture into sauce.
• Preheat oven to 350°F. Butter 8-inch square glass baking dish. Cook noodles in large pot of boiling salted water until tender but still firm to bite. Drain. Rinse under cold water. Drain well. Place tuna in large bowl. Using fork, flake tuna into bite-size pieces. Add noodles and sauce. Toss to coat. Season with salt and pepper. Transfer mixture to prepared dish. (Can be made 1 day ahead. Cover; chill.)
• Melt remaining 4 tablespoons butter in heavy medium skillet over medium heat. Add breadcrumbs and stir until golden brown, about 10 minutes. Sprinkle breadcrumbs over casserole. Bake until casserole bubbles around edges, about 30 minutes. Serve hot.

FRESH BROCCOLI AND PEPPERS WITH EGG NOODLES

Steps:

• Bring a pot of water to a boil and add 1-tablespoon fine sea salt. Blanch noodles and toss with 1-tablespoon oil. Reserve warm pasta water.
• Heat a saute pan, add 3-tablespoons olive, saute peppers, red onion, garlic and tomatoes until tender.
• Add red wine and reduce by half.
• Add broccoli florets, sea salt, black pepper and simmer until florets are tender; 2-3 minutes.
• Reheat blanched egg noodles in reserved pasta water.
• In a large bowl combine sauteed vegetables, egg noodles, Asiago- Parmesan cheese and remaining olive oil, fresh herbs and toss.
• Sseason with fine sea salt and fresh ground black pepper to taste.
• Serve egg noodles in warm bowls.
• Garnish with fresh chopped parsley.
• NOTE: *RIOJA Winery (Spanish Red Wine).