Low Sodium Rosemary-Garlic Butter Noodles with Carrot

Total time30 min

Prep time10 min

Cook time20 min

Low Sodium Rosemary-Garlic Butter Noodles with Carrot

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

8 oz egg noodles
Mrs. Miller's Old Fashioned Medium Egg Noodles Mrs. Miller's Old Fashioned Wide Egg Noodles Signature SELECT Pasta Egg Noodles Extra Wide - 16 Oz Signature SELECT Pasta Egg Noodles Wide Bag - 16 Oz Signature SELECT Pasta Egg Noodles Medium Bag - 16 Oz
See all
1 tsp salt, plus more for pasta water
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
3 medium carrots, peeled and cut into thin ribbons or matchsticks
4 tbsp unsalted butter
3 cloves garlic, thinly sliced
2 sprigs fresh rosemary
¼ cup pasta cooking water, reserved
2 tbsp fresh parsley, finely chopped

Instructions

1
Bring a large pot of generously salted water to a boil. Add the egg noodles and cook according to package directions until tender with a slight resistance at the center, about 7–9 minutes. Before draining, scoop out 1/4 cup of the starchy cooking water and set it aside. Drain the noodles in a colander.
2
While the noodles cook, use a vegetable peeler to shave the carrots into long thin ribbons, or cut them into thin matchsticks about 2 inches long.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!