Rosemary Buttered Noodles

Curly egg noodles are best for this dish, but you can also use pasta. Penne, gemelli, and rotini ae good choices. From Cuisine.

• Ready In: 20 mins
• Yields: 4 cups

Ingredients

• For Bread Crumb Topping

• 1  cup  breadcrumbs (from firm white sandwich bread)
•  salt
•  cayenne

• For the Noodles

• 8  ounces  dried  egg noodles
• 4  tablespoons unsalted butter
• 2  teaspoons  minced fresh rosemary
•  grated parmesan cheese
•  sea salt
•  ground black pepper

Directions

1. Toast bread crumbs for the topping in a skillet over medium-high heat, stirring constantly.
2. Cook until golden brown and crisp, 8-10 minutes.
3. Remove from heat.
4. Season crumbs with salt and cayenne to taste; set aside.
5. Cook noodles as directed on the package.
6. Drain, but do not rinse.
7. Melt butter over medium-high heat in the same pan that was used to cook the noodles.
8. Add the rosemary and cook just until fragrant, about 1 minute.
9. Do not allow the butter to brown.
10. Add drained noodles to the pan and toss to coat with the butter, then transfer to a serving dish.
11. Top with Parmesan, sea salt and black pepper.
12. Sprinkle bread crumbs over the top and serve.
13. Makes about 4 cups.