Best Egg Noodles With Brown Butter Feta And Spinach Recipes

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EGG NOODLES WITH BROWN BUTTER AND FETA



Egg Noodles With Brown Butter and Feta image

Make and share this Egg Noodles With Brown Butter and Feta recipe from Food.com.

Provided by susie cooks

Categories     < 30 Mins

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 3

1 lb dried egg noodles or 1 lb egg pasta
1/2 cup butter
6 ounces greek feta, crumbled

Steps:

  • Cook noodles according to package directions, until just tender.
  • While noodles cook, melt butter in a small sauce pan over low heat until it begins to turn golden brown, about 6 minutes. Remove from heat.
  • Spread 1/3 of noodles on a large platter and sprinkle with 1/3 of the cheese.
  • Repeat the layering 2 more times.
  • Pour brown butter over noodles and toss.
  • Season with salt and pepper.

Nutrition Facts : Calories 506.8, Fat 25.1, SaturatedFat 15.1, Cholesterol 131.3, Sodium 460.3, Carbohydrate 55.4, Fiber 2.5, Sugar 2.7, Protein 15.2

SPINACH AND FETA NOODLE KUGEL



Spinach and Feta Noodle Kugel image

This spanakopita-inspired version of noodle kugel is loaded with spinach, onions, herbs and feta. If you're looking for a new take on a classic holiday dish or a simple vegetarian side, here's your answer.

Provided by Food Network Kitchen

Categories     side-dish

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 16

Nonstick cooking spray, for the baking dish
Kosher salt and freshly ground black pepper
One 12-ounce package wide egg noodles
3 tablespoons olive oil
1 large onion, thinly sliced
3 cloves garlic, finely chopped
4 scallions, chopped, white and green parts separated
Three 10-ounce packages frozen cut spinach, thawed and drained
4 large eggs, lightly beaten
2 cups heavy cream
1 cup sour cream
3 cups crumbled feta (about 16 ounces)
1/3 cup chopped fresh dill
1/3 cup chopped fresh parsley
1/8 teaspoon freshly grated nutmeg
3 tablespoons grated Parmesan

Steps:

  • Preheat the oven to 350 degrees F. Spray a 9-by-13-inch glass baking dish with cooking spray.
  • Bring a large pot of salted water to boil and cook the egg noodles until al dente according to package instructions. Drain the noodles, drizzle with 1 tablespoon of the olive oil and set aside in a large bowl.
  • Heat the remaining 2 tablespoons olive oil in a large skillet over medium heat. Add the onion and scallion whites and cook, stirring occasionally, until translucent and softened, about 7 minutes.
  • Add the garlic to the skillet and cook, cooking frequently, until softened, about 2 minutes. Mix in the scallion greens and spinach and cook until spinach is warmed through, about 3 minutes. Season with 2 teaspoons salt and several grinds of pepper. Pour into the bowl with the cooked noodles and gently mix to incorporate the spinach mixture.
  • Mix the eggs, cream, sour cream, 2 cups of the feta, dill, parsley, nutmeg, 1 teaspoon salt and several grinds of pepper in a medium bowl. Pour into the bowl with the noodles and gently mix until evenly incorporated. Transfer the noodle mixture to the prepared baking dish and sprinkle the top with the Parmesan and remaining 1 cup feta. Bake, rotating halfway through, until the top is golden brown and the custard is set, about 45 minutes. Let cool for 10 minutes before serving.

EGG NOODLES WITH SPINACH



Egg Noodles with Spinach image

A wonderful side dish to ramp up plain buttered egg noodles. We love it with Salisbury steak, chicken, or pork.

Provided by Judy in Delaware

Categories     Side Dish

Time 25m

Yield 4

Number Of Ingredients 6

8 ounces wide egg noodles
ΒΌ cup butter
1 onion, diced
1 clove garlic, minced
4 ounces baby spinach leaves
salt and ground black pepper to taste

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes; drain and return noodles to pot.
  • While the noodles boil, melt butter in a skillet over medium-high heat. Saute onion and garlic in melted butter until lightly browned and soft, about 8 minutes. Stir baby spinach into the onion mixture; saute until the spinach is just barely wilted, about 2 minutes.
  • Stir spinach mixture into the noodles; season with salt and pepper.

Nutrition Facts : Calories 335.3 calories, Carbohydrate 43.8 g, Cholesterol 77.5 mg, Fat 14.1 g, Fiber 2.9 g, Protein 9.2 g, SaturatedFat 8 g, Sodium 116.8 mg, Sugar 2.4 g

EGG NOODLES WITH BROWN BUTTER AND FETA



Egg Noodles with Brown Butter and Feta image

Provided by Diane Kochilas

Categories     Cheese     Dairy     Pasta     Side     Vegetarian     Quick & Easy     Feta     Summer     Noodle     Gourmet     Sugar Conscious     Kidney Friendly     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 to 10 side dish servings

Number Of Ingredients 3

1 pound dried egg noodles or egg pasta
1 stick (1/2 cup) unsalted butter
6 ounces Greek feta (preferably Mt. Vikos or Dodoni brand), crumbled (1 1/2 cups)

Steps:

  • Cook noodles in a 6- to 8-quart pot of boiling salted water until just tender (softer than al dente). Drain well in a colander.
  • While noodles cook, melt butter in a small heavy skillet over low heat and continue to cook until it begins to turn golden brown, about 6 minutes. Remove from heat.
  • Spread one third of noodles on a large platter and sprinkle with one third of cheese. Repeat layering with remaining noodles and cheese in 2 batches, then pour brown butter over noodles and toss with 2 forks to combine. Spread noodles on platter and season with pepper.

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