Noodles With Egg and Parsley Topping
Published April 18, 1989
- Total Time
- 10 minutes
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Ingredients
½ pound fine noodles
Salt to taste
3 tablespoons butter
Freshly ground pepper to taste
1 hard-cooked egg, peeled and coarsely chopped
⅛ teaspoon freshly grated nutmeg
¼ cup finely chopped parsley
Nutritional analysis per serving (4 servings)
41 grams carbs; 108 milligrams cholesterol; 312 calories; 4 grams monosaturated fat; 1 gram polyunsaturated fat; 6 grams saturated fat; 12 grams fat; 2 grams fiber; 189 milligrams sodium; 10 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
Cook the noodles in salted water until tender. Drain and add 1 tablespoon of the butter, salt and pepper. Toss well.
- Step 2
Heat the remaining 2 tablespoons of butter in a skillet over medium-high heat, and add the chopped egg and nutmeg. Cook briefly, shaking the skillet. Add the parsley, and cook for 30 seconds. Pour over the noodles and toss. Serve immediately.
Private Notes