- 8 ounces uncooked wide egg noodles
- 3 tablespoons butter
- 1 garlic clove, minced
- 1/4 teaspoon salt
- 1/4 teaspoon dill weed
- 1/4 teaspoon dried thyme
- Cook noodles according to package directions. Meanwhile, in a large skillet, melt butter. Stir in the garlic, salt, dill and thyme. Drain noodles and add to butter mixture; toss to coat.
3/4 cup: 293 calories, 11g fat (6g saturated fat), 77mg cholesterol, 246mg sodium, 41g carbohydrate (1g sugars, 2g fiber), 8g protein.