Ingredients25 m servings 335 cals
- 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 g fat; 43.8 g carbohydrates; 9.2 g protein; 78 mg cholesterol; 117 mg sodium. Full nutrition
ReviewsRead all reviews 13
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!
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!
Egg Noodles with Spinach Haiku: "Easy nice side dish. Complement any protein. (Had ours with chicken.)" I wish I had used more spinach as mentioned in cook's notes because I always forget how mu...