They’re not just butter noodles. They’re THE butter noodles. Simple and delicious and kid friendly (even my pickiest eater is willing to snarf this stuff down.
I love this recipe because it incorporates veggies that make me think of summer – yellow and zucchini squash. So delish. Lookit:
You want it RIGHT NOW, don’t you? Me, too. Here’s the recipe, from my table to yours.
THE BUTTER NOODLES:
1 lb pasta (I vary what I use depending on my mood. The kids prefer spaghetti.)
6 T. Butter
1/2 Red onion, minced
8 Cloves of garlic, minced
A large bunch of basil (chopped, and OH LORD THAT SMELL *swoons)
A large bunch of baby spinach (also chopped)
1-2 Zucchini, sliced
1-2 Yellow squash, sliced
Salt and pepper
Parmesan (optional, I didn’t have any on hand for the batch in the picture)
READY, SET, GO:
Make the noodles according to the package. While that’s going, melt the butter in a skillet. Reduce the heat to low and add the onion and garlic. Sip a little wine while you wait for them to become fragrant. You’re not in a hurry.
When the onions and garlic are fragrant, take a deep breath through your nose (smells heavenly, right?), and then add the basil and spinach. Take another deep breath. Your olfactory sense should now be in a heightened state of nirvana.
Toss the squash on top and add a little salt. Cover with a lid and let all those veggies get nice and soft (but not overcooked or the squash will get slimy). Sip a little more wine if you’re feeling impatient.
Once the veggies are all as cooked as you want them to be, add the pasta and toss. You can add a little more butter now if you want, or top with cheese. Let it set for a few minutes and voila! Food for your belly that makes your mouth happy.