Linguine with Herbed Butter

Affectionately known in our house as Noah Noodles.  Our son, Noah, loved these noodles so much we started naming them after him.  This recipe was originally from Weight Watchers.  It was easy to convert to gluten free simply by substituting the pasta.  We use brown rice noodles but you could try other gluten free pastas as well.  This goes great with so many dishes.  I make this often in the summer along side grilled salmon or steak.

6 oz uncooked linguine (rice pasta)
2 T unsalted butter
1 T parsley, minced/dried
1/2 t basil, dried
1/2 t thyme leaves, dried
1/2 t oregano, dried
1 garlic clove, minced
1/4 t salt
fresh ground pepper to taste

1.  Cook pasta, drain and put in serving bowl.
2.  Meanwhile, melt the butter in a small nonstick skillet.  Add parsley, basil, thyme, oregano, garlic, salt and pepper.  Reduce heat and cook until herbs wilt.  Pour herbed butter over the linguine.  Toss to coat.

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