Description
Buttered noodles are a simple yet comforting dish made with tender penne pasta, green beans, rich melted butter, garlic, and a generous sprinkle of Pecorino Romano. Perfect for busy weeknights or a cozy night in, this dish is easy to make and packed with flavor.
Ingredients
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2-3 cups penne pasta
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1 cup green beans (chopped)
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1 chicken bouillon cube
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6 tbsp butter (cold, cubed)
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1/4 tsp black pepper
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1/4 tsp salt (optional, to taste)
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3/4 cup Pecorino Romano (grated)
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1 tbsp olive oil
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2 garlic cloves (minced)
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1/2 tsp red pepper flakes
Instructions
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Fill a large pot with water and bring it to a boil.
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While the water heats, cut green beans into small pieces and grate the Pecorino Romano cheese.
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Once the water boils, add in the chicken bouillon cube, pasta, and green beans. Stir occasionally and cook for about 10 minutes or until pasta is fully cooked.
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While pasta is cooking, heat a small pan over medium heat with olive oil. Add minced garlic and red pepper flakes. Sauté for 1–2 minutes until fragrant but not browned.
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In the last couple of minutes of cooking the pasta, reserve 1 cup of pasta water.
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Drain the pasta and beans, then return them to the pot over medium heat.
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Pour the garlic-red pepper flake oil into the pasta and stir to coat.
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Add half of the reserved pasta water and the cold butter. Stir quickly and vigorously to emulsify the butter into a glossy sauce.
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Add the grated cheese and more pasta water as needed, stirring well. Finish with black pepper and a pinch of salt if needed.
Notes
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For extra richness, stir in a splash of cream or top with additional cheese.
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You can substitute Pecorino with Parmesan if desired.
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Feel free to add sautéed mushrooms, peas, or leftover chicken for a heartier meal.
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 2g
- Sodium: 760mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 55mg