Ingredients25 m servings 335
- 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.
- While the noodles boil, melt butter in a skillet over medium-high heat. Saute onion and garlic in melted butter until lightly browned and soft, about 8 minutes. Stir baby spinach into the onion mixture; saute until the spinach is just barely wilted, about 2 minutes.
- 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 sauteed and fresh spinach.
Per Serving: 335 calories; 14.1 43.8 9.2 78 117 Full nutrition
ReviewsRead all reviews 14
Delicious! For as simple as this was and the few ingredients used, this was full of flavor! This would be great as a side or a main topped w/ garlic shrimp or chicken...the possibilities are end...
This was great. I do not give to many five stars but this one is worth it.
Excellent light lunch! I made exactly as written, then topped with a little grated Parmesan cheese and a tsp or so of lemon juice. Flavors were perfect!
This is a good, basic recipe. I added chicken breast and served this as the main dish - also topped with freshly grated parmesan cheese. Next time I make this, I am going to add grilled mushroo...
Added more garlic . 5 cloves and more spinach. I love reading the reviews. Very helpful. This will be a go to this summer!
Loved this dish! Will for sure make it again! Had to use Margarine instead of Butter. Wife cannot tolerate Butter. Was still very tasty!