Another remake of an old recipe, I’ve been making these noodles since I started this whole cooking thing about two years ago (I didn’t write about it right away, so it’s hard to pinpoint exactly when it all started). This recipe has been modified and adjusted several times, and every time I seem to change something. I’ve swapped dried herbs for fresh, butter for olive oil, Parmesan cheese for feta, added sauteed mushrooms and onions, a splash of lemon juice, and served baked chicken on top. I have also halved and doubled the ingredients. It is a very versatile recipe.
It is also very satisfying. I made this often when James worked frustrating and demanding jobs, like at the ambulance company, because after a long day it really is comfort food: warm, fulfilling, and tasty.
Parmesan Egg Noodles
adapted from Cooking for 2 magazine
3-4 cups dry egg noodles
3/4 tsp salt, divided
2 tbsp unsalted butter
1 tbsp olive oil
2 cloves garlic, minced
1 tsp dried basil
1/4 tsp dried thyme
1/8 tsp black pepper
1/4 cup shredded Parmesan cheese
Bring a medium to large pot of water to boil. Add 1/2 tsp salt and dry egg noodles. Cook according to package directions, about 8-10 minutes, and drain.
Add butter, olive oil, and garlic, stirring to melt butter. Add remaining 1/4 salt, basil, thyme, and black pepper. Toss to coat the noodles. Sprinkle Parmesan cheese on top, fold into noodles. Serve immediately.
Economically Friendly: These are all ingredients I keep on hand, and adjustments can be made when needed.
Environmentally Responsible: I do not know what the impact of egg noodles is on the environment, but this is a good alternative to rice or wheat products.
Excellently Healthy: Served with steamed veggies and baked chicken, this is part of a well-balanced meal. Swap butter for more olive oil for some healthy fat.
