Egg Noodles with Parsley

Cooking Light
4 servings (serving size: about 2/3 cup)


+ Add To Shopping List
2 cups uncooked egg noddles
1 tablespoon butter
2 tablespoons finely chopped shallots
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon chopped fresh flat-leaf parsley


Total: 20 Minutes

1. Cook noodles according to package directions, omitting salt and fat; drain. Melt butter in saucepan over medium-high heat. Add shallots to pan; sauté 2 minutes. Add noodles, salt, and pepper; toss to combine. Sprinkle with parsley.

Created date

May 2011

Nutritional Information

Calories 140
Fat 4.4 g
Satfat 2.3 g
Monofat 0.8 g
Polyfat 0.1 g
Protein 4.2 g
Carbohydrate 21 g
Fiber 1.1 g
Cholesterol 40 mg
Iron 1.1 mg
Sodium 177 mg
Calcium 15 mg