Thursday, February 4, 2010
Parsley-Spiked Egg Noodles with Butter (from Robin Miller's 'Robin Rescues Dinner')
8 ounces egg noodles
1 to 2 tablespoons butter
2 tablespoons chopped fresh flat-leaf parsley
salt & pepper
Cook egg noodles according to the package directions. Drain and transfer to a large bowl. While still warm, stir in butter, & flat-leaf parsley. Season to taste with salt and freshly ground black pepper.