Egg noddles and a light butter sage sauce
Cook pasta per cooking instructions. Reserve 1/2 C of cooking water.
Melt butter in large skillet over medium heat. Add sage and cook until edges start to curl, 6 min. Skim out the sage & dry on a paper towel.
Add both broths to butter and bring to a light simmer.
Add pasta & 5 T of parmesan to butter sauce in skillet. Turn down heat and coat pasta with sauce. Add reserved cooking water 1T at a time if dry.
Plate pasta & garnish with sage leaves & remaining parmesan.
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Serving Size: 1 Serving (129g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 456 | ||
Calories from Fat: 216 (47%) | ||
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Amt Per Serving | % DV | |
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Total Fat 23.9g | 32 % | |
Saturated Fat 11.7g | 58 % | |
Monounsaturated Fat 7.4g | ||
Polyunsanturated Fat 2.9g | ||
Cholesterol 121.3mg | 37 % | |
Sodium 209.5mg | 7 % | |
Potassium 251.6mg | 7 % | |
Total Carbohydrate 41.3g | 12 % | |
Dietary Fiber 2.3g | 9 % | |
Sugars, other 38.9g | ||
Protein 18.7g | 27 % | |
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. |
Calories per serving: 456
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