Fructose Free 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
Ingredient noteLarger servings of broccoli add up in fermentable sugars that a low fructose diet watches; the small portion used here (about a cup or less per serving) keeps that load low, so it is likely Low Fructose. If you prefer to always avoid broccoli heads, please tap it and change its rating to Red.
- 4 tbsp unsalted butter
- 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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