Egg Noodles with Fresh Herbs
We've improved on classic parsleyed noodles by adding aromatic fresh thyme.
- Total Time:
- Servings: 4
Source: Everyday Food, September 2008
- 8 ounces egg noodles
- Coarse salt and ground pepper
- 1/4 cup chopped fresh parsley
- 1 tablespoon chopped fresh thyme leaves
- 1 tablespoon butter
Cook noodles in boiling salted water until al dente; drain and return to pot.
Toss noodles with parsley, thyme, and butter; season with salt and pepper.