Egg Noodles with Peas and Brown Butter

These dressed-up noodles pair well with beef, poultry, and most types of fish.

Yield: 8 servings (serving size: 2/3 cup)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 158
  • Calories from fat: 30%
  • Fat: 5.2g
  • Saturated fat: 2.3g
  • Protein: 6g
  • Carbohydrate: 21.5g
  • Fiber: 1.8g
  • Cholesterol: 29mg
  • Iron: 1.3mg
  • Sodium: 267mg
  • Calcium: 69mg


  • 1 (8-ounce) package uncooked medium egg noodles
  • 2 1/2 tablespoons light stick butter
  • 2 tablespoons minced garlic
  • 1 cup frozen petite green peas
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons lemon juice
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper


  1. 1. Cook pasta according to package directions, omitting salt and fat; drain and set aside.
  2. 2. Melt butter in a large nonstick skillet over medium heat. Add garlic; sauté 2 minutes or until garlic is lightly browned. Add cooked pasta, peas, and remaining ingredients; cook 2 to 3 minutes or until thoroughly heated.
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