Anti Inflammatory Rosemary-Garlic Butter Noodles with Broccoli
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Learn more →Ingredients
4 servings
- 8 oz wide egg noodles
- 1 tsp salt, plus more for pasta water
- 3 cups broccoli florets (about 1 small head), cut into bite-sized pieces
- 4 tbsp unsalted butter
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - 4 cloves garlic, minced
- 2 tsp fresh rosemary, finely chopped
- ¼ cup pasta cooking water, reserved
- 2 tbsp fresh parsley, chopped (optional)
Instructions
- 1
Bring a large pot of generously salted water to a boil over high heat. Add the egg noodles and cook according to package directions until tender with a slight resistance at the center, about 7–9 minutes. In the last 2 minutes of cooking, add the broccoli florets directly to the pot. Before draining, scoop out 1/4 cup of the starchy cooking water and set it aside. Drain the noodles and broccoli together in a colander.
- 2
While the noodles cook, melt the butter in a 12-inch skillet over medium-low heat. Add the minced garlic and cook, stirring frequently, until softened and fragrant, about 2 minutes — watch closely so the garlic turns golden at the edges but does not brown. Add the rosemary and stir for 30 seconds, until fragrant.
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