Noodles With Parmesan Cheese
Published September 7, 1993
- Total Time
- 10 minutes
- Rating
- Comments
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Ingredients
½ pound thin noodles
Salt to taste
4 ripe plum tomatoes, about ¾ pound
1 tablespoon butter
Freshly ground pepper to taste
1 tablespoon olive oil
Pinch of freshly grated nutmeg
¼ teaspoon red-pepper flakes
2 tablespoons coarsely chopped basil or parsley
3 tablespoons grated Parmesan cheese
Nutritional analysis per serving (4 servings)
44 grams carbs; 60 milligrams cholesterol; 317 calories; 5 grams monosaturated fat; 1 gram polyunsaturated fat; 4 grams saturated fat; 11 grams fat; 3 grams fiber; 367 milligrams sodium; 11 grams protein; 3 grams 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
Bring enough water to a boil to cover the noodles. Add salt. Cook until done, then drain. Reserve ¼ cup cooking liquid.
- Step 2
Core and peel the tomatoes, and cut them into ¼-inch cubes.
- Step 3
Heat the butter in a saucepan, and add the tomatoes. Add salt and pepper. Cook over high heat for 1 minute, stirring occasionally.
- Step 4
Add the olive oil, noodles and the drained liquid to the saucepan in which the noodles were cooked. Add the tomatoes, nutmeg, red pepper flakes and basil. Blend well over low heat, and add the cheese. Mix well and serve.
Private Notes
Comments
Be sure to use really good tomatoes!!