Red Meat Allergy Friendly Rosemary-Garlic Butter Noodles with Carrot
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Learn more →Ingredients
4 servings
- 8 oz egg noodles
- 1 tsp salt, plus more for pasta water
- 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.
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