Asian Italian Buttered Noodles
Buttered parmesan noodles are a no-brainer, easy comfort food that hits the spot every time. But a dash of soy sauce adds the perfect salty flavor. It's the missing ingredient to a truly exceptional bowl of buttered noodles.
Servings: 1 serving
Ingredients
- 1 cup dry pasta such as lumache
- 1 tablespoon butter
- ¼ cup parmigiano reggiano cheese grated
- dash soy sauce to taste
- splash of pasta water
Instructions
- Cook the pasta in a small pot of boiling salted water, according to package directions.
- Drain the noodles making sure to reserve some of the starchy pasta water. Next, return the drained pasta to the pot. Add the butter, stir well. Add the parmigiano and a splash of the starchy pasta water.
- Lastly, add a dash of soy sauce and stir again. Taste for seasoning, and add more soy sauce, if desired. Enjoy!
Notes
- Storage: Best enjoyed fresh, but leftovers can be kept in an airtight container in the refrigerator for up to 2 days. Reheat on the stovetop with a small splash of water or broth to loosen the sauce back up.
- Soy sauce: Not all soy sauces are created equal. A low-sodium soy sauce gives you more control over saltiness. Start with a small dash and taste as you go.
- Pasta shape matters: Lumache is chef's kiss for this recipe because the little cup shape holds all that deliciousness, but any short pasta works in a pinch!
- Make it a meal: Toss in some rotisserie chicken, a jammy soft-boiled egg 🥚, or sautéed mushrooms to bulk it up!
- Ingredient quantities: Measure with your heart ❤️. All quantities are approximate—adjust the butter, parm, and soy sauce to suit your taste.
Nutrition
Serving: 1 serving | Calories: 343kcal | Carbohydrates: 45g | Protein: 10g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 34mg | Sodium: 174mg | Potassium: 142mg | Fiber: 2g | Sugar: 2g | Vitamin A: 389IU | Calcium: 75mg | Iron: 1mg
