Buttered Fine Noodles With Parmesan
- Total Time
- 15 minutes
- Rating
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Ingredients
- ¾pound small zucchini, washed and trimmed
- 2quarts water
- ⅓pound fine egg noodles
- 2tablespoons olive oil
- ½teaspoon salt
- Freshly ground black pepper (8 turns of the pepper mill)
- 1teaspoon chopped garlic
- 2tablespoons chopped fresh basil leaves
Nutritional analysis per serving (4 servings)
225 calories; 9 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 31 grams carbohydrates; 3 grams dietary fiber; 3 grams sugars; 7 grams protein; 325 milligrams sodium
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.
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