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Ready In20 m
Original recipe yields 4 servings
4/25/06---I have been eating this for lunch a couple of times a week all my life! I use egg noodles, fresh parmesan, garlic, ground black pepper, butter, crushed red pepper flakes, parsley flakes & a bit of seasoning salt. Sometimes I throw in some bacon bits. I could literally live off of this stuff. Next time I will take Taylor's suggestion & use the enhanced pasta recipe to cook my egg noodles. UPDATE--5/30/06 I was feeling adventurous today & tried the enhanced pasta recipe using chicken cubes instead of beef, & using spaghetti instead of my usual egg noodles. Then I topped it w/ some browned butter, fresh chopped basil, fresh parmesan cheese (I also tried some w/ feta but my heart will always belong to parmesan LOL) & then I it hit w/ a couple of sprinklings of a quality balsamic vinegar...DELISH!
I make this for my son (who WAS the pickiest 4 year old..but he's getting better) and he thought it was just OK. I usually use egg noodles because they are relatively healthier, but it doesn't help the taste. He's working his way up to spaghetti and he just graduated from this dish.
This was outstanding. I used half parmesan cheese and half asiago and tossed in chopped tomatoes and fresh basil. It was delicious. My husband and I ate every bite of it and I NEVER have seconds. Very easy and yummy.