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I get in a side dish rut. My "go to" is always instant brown rice cooked in chicken broth. It is good, but it gets boring after a while. So, I found this recipe and adapted it a little bit. All three of my little boys LOVED it and asked for seconds. You could add cooked chicken to it and make it a main dish.
Ingredients
1 (8 oz.) package of whole wheat pasta (the original recipe called for wide egg noodles, but I used whole wheat penne pasta)
1 package of dry Italian salad dressing mix
1/2 cup of milk (I used whole milk but you could use whipping cream or fat free milk)
1/2 stick of butter
1/4 cup of grated Parmesan cheese
1. Cook noodles according to package direction and drain. I didn't rinse mine ... just drained it.
2. Cut the butter into chunks so it melts easier. Stir that up in the hot noodles. Add the remaining ingredients and stir.
3. Serve hot.
Thursday, February 7, 2008
Creamy Italian Noodles
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3 comments:
Ok, my mouth is officially watering. This is so doable. Love your blog!
I make a similar recipe that I found in Taste of Home's Quick Cooking a few years back. It's egg noodles, butter, the dry italian salad dressing mix, and half and half (I use fat free). My family devours it!
This is an excellent simple recipe that has lots of taste. I'll take the egg noodles please.
I prefer them to the whole wheat pasta, thanks.
albert grande
http://pastatherapy.com
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