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Name: Buttered. noodles with a toasted Sage
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 10
Cuisine: not set
Ingredients: 1 Stick Unsalted butter Room temperature cut into tablespoons; 1/2 Cup Thinly sliced sage leaves; 2 cloves Garlic Minced; 2 teaspoon Fresh rosemary Minced; 2 1/2 Cups Chicken stock; 1 Pound Egg noodles wide; 1/2 Cup Freshly grated Parmesan Preferably SanVecchio; 2 tablespoon Freshly grate Parmesan; Salt and fresh ground pepper

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INGREDIENTS

1 Stick Unsalted butter ; Room temperature cut into tablespoons
1/2 Cup Thinly sliced sage leaves
2 cloves Garlic ; Minced
2 teaspoon Fresh rosemary ; Minced
2 1/2 Cups Chicken stock
1 Pound Egg noodles wide
1/2 Cup Freshly grated Parmesan ; Preferably SanVecchio
2 tablespoon Freshly grate Parmesan
Salt and fresh ground pepper

INSTRUCTIONS

1. Bring pot,of salted water to a boil. In a skillet melt 2 T of the butter. Add the sage and cook over moderate heat until crisp. With slotted spoon transfer to a small bowl. Add 1 more tablespoon to the pan. Add the garlic and rosemary and cook until fragrant 1 minute. Add the stock and boil and reduced until one cup, about 8 minutes. Cover the skillet and remove from the heat.

2. Cook the noodles until al dente, drain. Return the noodles to the pot. Add the reduced stock and the remaining 3 tablespoons of butter and toss well. Stir in the grated cheese 1/2 cup and season with salt and pepper. Transfer to a bowl and top with the toasted sage and remaining 2 tablespoons of the cheese. Serve right away.

NOTES

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Buttered. noodles with a toasted Sage

1 Stick Unsalted butter Room temperature cut into tablespoons
1/2 Cup Thinly sliced sage leaves
2 cloves Garlic Minced
2 teaspoon Fresh rosemary Minced
2 1/2 Cups Chicken stock
1 Pound Egg noodles wide
1/2 Cup Freshly grated Parmesan Preferably SanVecchio
2 tablespoon Freshly grate Parmesan
 Salt and fresh ground pepper

1. Bring pot,of salted water to a boil. In a skillet melt 2 T of the butter. Add the sage and cook over moderate heat until  crisp. With slotted spoon transfer to a small bowl. Add 1 more tablespoon to the pan.  Add the garlic and rosemary and cook until fragrant 1 minute. Add the stock and boil and reduced until one cup, about 8 minutes. Cover the skillet and remove from the heat.

2. Cook the noodles until al dente, drain. Return the noodles to the pot. Add the reduced stock and the remaining 3 tablespoons of butter and toss well. Stir in the grated cheese 1/2 cup and season with  salt and pepper. Transfer to a bowl and top with the toasted sage and remaining 2 tablespoons of the cheese. Serve right away.

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Nutrition

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Serving Size: 1 Serving (184g)
Recipe Makes: 10 Servings

Calories: 324
Calories from Fat: 128 (40%)

Amt Per Serving		% DV

	Total Fat 14.2g	19 %
	Saturated Fat 7.6g	38 %
	Monounsaturated Fat 4.1g
	Polyunsanturated Fat 1.3g
Cholesterol 70.4mg		22 %
Sodium 274.5mg		9 %
Potassium 250.4mg		7 %
Total Carbohydrate 37.5g		11 %
	Dietary Fiber 1.9g	8 %
	Sugars, other 35.6g
Protein 11.5g		16 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 324

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