viathebistro

Brown butter noodles…with a Greek twist

In food on March 29, 2009 at 11:09 am
Now...or later.

Now...or later.

This delectable noodle dish is great fresh off the stove top and even better as leftovers.

It is a simple meal that you can make for a large crowd just as easily as you could for yourself.

We chose to use egg noodles instead of penne or spaghetti to give it a different texture—and we would urge you to do the same.

As you wait for the noodles to boil until al dente, start browning your butter—melt butter in a small heavy skillet over low heat until it begins to turn golden brown.

When the noodles are done, drain and add sautéed fresh spinach and pour the brown butter over the mixture. Top with fresh feta crumbles and black pepper, toss it all together and you’re done!

Take note: when you sauté spinach, it shrinks down…A LOT! Make sure to throw in several handfuls of the greens so you’ll have the perfect noodle-to-spinach ratio.

We can’t wait to enjoy this again for lunch…

Until next time,

xoxo,

VTB

ViaTheBistro@gmail.com

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