Buttered Noodles With Fresh Tomato
Published August 4, 1992
- Total Time
- About 10 minutes
- Rating
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Ingredients
¾ pound thin noodles
Salt and freshly ground pepper to taste
2 tablespoons olive oil
2 tablespoons butter
2 tablespoons finely chopped shallots or scallions
¼ cup diced fresh tomatoes
Nutritional analysis per serving (4 servings)
62 grams carbs; 87 milligrams cholesterol; 443 calories; 8 grams monosaturated fat; 2 grams polyunsaturated fat; 6 grams saturated fat; 16 grams fat; 3 grams fiber; 264 milligrams sodium; 12 grams protein; 2 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
Drop the noodles into a large quantity of salted boiling water. Cook about 2 to 3 minutes, or until tender. Do not overcook. Drain.
- Step 2
In the same kettle, add the olive oil, butter and shallots. Cook until wilted over medium heat. Add the tomatoes, cook for about 30 seconds, then salt and pepper the mixture. Add the drained noodles, blend well. Check the seasoning, and serve immediately with the turkey.
Private Notes