Egg Noodles with Parsley

Yield: 4 servings (serving size: about 2/3 cup)
Total:
Recipe from Cooking Light

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Recipe Time

Total: 20 Minutes

Nutritional Information

Amount per serving
  • Calories: 140
  • Fat: 4.4g
  • Saturated fat: 2.3g
  • Monounsaturated fat: 0.8g
  • Polyunsaturated fat: 0.1g
  • Protein: 4.2g
  • Carbohydrate: 21g
  • Fiber: 1.1g
  • Cholesterol: 40mg
  • Iron: 1.1mg
  • Sodium: 177mg
  • Calcium: 15mg

Ingredients

  • 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

Preparation

  1. 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.
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