This is altered from a recipe I found in “Cooking for 2″ magazine from Taste of Home. The recipe has been adjusted to make a good side dish for more than two, but you can halve this recipe to make a main dish for two or a meal for one.
3 cups dry egg noodles
dash garlic powder
dash oregano
2 tbps butter
2 tbps olive oil
1 tsp basil
1/4 tsp thyme
1/2 tsp salt
fresh ground black pepper
1/4 cup shredded parmesan cheese
minced garlic (optional)
lemon juice (optional)
Using a large saucepan or cooking pot, heat several cups of water over medium-high heat on the stove. Sprinkle garlic powder and oregano over water. Add noodles once water is at a rolling boil and cook 8-12 minutes or until noodles are at desired firmness.
While noodles are cooking, combine butter, oil, basil, thyme and salt in a small mixing bowl. Top mixture with pepper.
Drain noodles and add herb mixture, stirring thoroughly to ensure even coating of noodles. Top with parmesan cheese. Minced garlic and lemon can also be added to taste. Stir well before serving.
If serving with Honey-Lime Chicken, I recommend omitting garlic and lemon. The garlic and lime flavors in the chicken will compliment this dish nicely. If you begin boiling the water for the noodles a few minutes after putting the chicken in the oven, the two should be done at about the same time.
