Parsleyed Noodles
Updated February 24, 2025
Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
- Total Time
- 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
1 pound wide egg noodles, cooked according to package directions and drained
¼ cup melted butter
Salt and freshly ground black pepper to taste
¼ cup finely chopped parsley
Nutritional analysis per serving (6 servings)
54 grams carbs; 84 milligrams cholesterol; 360 calories; 3 grams monosaturated fat; 1 gram polyunsaturated fat; 6 grams saturated fat; 11 grams fat; 3 grams fiber; 204 milligrams sodium; 11 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine all the ingredients, in a large serving dish, toss gently and serve.
Private Notes
Comments
Couldn't agree more, but I would add that I sincerely love generously buttered noodles, sprinkled with just a quarter cup of parsley for color and freshness, because they are the perfect blank canvas for practically any stew or braise.
These generously buttered noodles, sprinkled with just a quarter cup of parsley for color and freshness, are the perfect blank canvas for practically any stew or braise.
This very well may be true, but have you considered that these generously buttered noodles, sprinkled with just a quarter cup of parsley for color and freshness, are the perfect blank canvas for practically any stew or braise.
The key to these generously buttered noodles, sprinkled with just a quarter cup of parsley for color and freshness, which are the perfect blank canvas for practically any stew or braise, is to toss gently.
To make it truely gourmet, add 12. teaspoon salt to the generously buttered noodles, sprinkled with just a quarter cup of parsley for color and freshness, because they are the perfect blank canvas for practically any stew or braise.
I agree with Mr. Fenger. Surely the Times editors know most people don't have the time nor inclination to finely chop parsley in the evening, only to add them to boiled noodles. But this dish would make a great "blank canvas" for any protein.