Buttered Fine Noodles With Parmesan
Published September 3, 1991
- Total Time
- 15 minutes
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Ingredients
¾ pound small zucchini, washed and trimmed
2 quarts water
⅓ pound fine egg noodles
2 tablespoons olive oil
½ teaspoon salt
Freshly ground black pepper (8 turns of the pepper mill)
1 teaspoon chopped garlic
2 tablespoons chopped fresh basil leaves
Nutritional analysis per serving (4 servings)
31 grams carbs; 32 milligrams cholesterol; 225 calories; 5 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 9 grams fat; 3 grams fiber; 325 milligrams sodium; 7 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
Slice the zucchini into long julienne strips.
- Step 2
Bring water to a boil in a pot and cook the noodles until tender. Drain and reserve ¼ cup of the cooking liquid.
- Step 3
Heat the oil and add the zucchini and sprinkle it with salt and pepper. Saute briefly, just to heat the zucchini through. Add the garlic and basil. Add the noodles and reserved cooking liquid. Cook, stirring gently, until the mixture is hot. Serve with grated Parmesan cheese if desired.
Private Notes