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A wonderful side dish to ramp up plain buttered egg noodles. We love it with Salisbury steak, chicken, or pork.
Ingredients
- 8 ounces wide egg noodles
- ¼ cup butter
- 1 onion, diced
- 1 clove garlic, minced
- 4 ounces baby spinach leaves
- salt and ground black pepper to taste
Directions
Step 1
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.
Step 2
While the noodles boil, melt butter in a skillet over medium-high heat. Saut? onion and garlic in melted butter until lightly browned and soft, about 8 minutes. Stir baby spinach into the onion mixture; saut? until the spinach is just barely wilted, about 2 minutes.
Step 3
Stir spinach mixture into the noodles; season with salt and pepper.
Cook?s Note
If you love baby spinach, use more than 4 ounces, as it wilts quite a bit. I have used uncooked spinach under the noodle mixture to have a combination of saut?ed and fresh spinach.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 335 | |
| % Daily Value * | |
| Total Fat14g | 18% |
| Saturated Fat8g | 40% |
| Cholesterol78mg | 26% |
| Sodium117mg | 5% |
| Total Carbohydrate44g | 16% |
| Dietary Fiber3g | 10% |
| Total Sugars2g | |
| Protein9g | |
| Vitamin C10mg | 51% |
| Calcium58mg | 4% |
| Iron3mg | 17% |
| Potassium339mg | 7% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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