Garlic Butter Noodles

Colorado's own Osage Gardens basil

Domaine de Bramarel truffle oil, love the bottle

Delectable trust me

Mitica Parmigiano Reggiano - the real deal

And the rain continues... I am starting to get cranky! 

This dish was inspired by apinchofyum; a wonderful blog, check it out. I tweaked the proportions to suit two hungry folks for dinner on a soggy Wednesday. And used Jovial rice egg noodles cause of my finiky tummy. Even gluten people will love this pasta!  And added truffle oil brought back from our trip to the north and south of France in April.  Served with leftover Chipotle Lime Grilled Chicken with Avocado Ranch (blog: 5/20/15), Voila!

As a side dish or main dish or as I had with the leftovers; with an egg on top for breakfast, this is a yummy way to grace your body with major antioxidant-packed greens. Basil is known as "The Garden of Youth".  Rapidly approaching 60, bring it on!

For those of you that cringe at using butter; simply cut the amount to your comfort zone.

Ingredients:

• Jovial rice egg noodles (7-8 nests) or noodles of choice
• 3 tablespoons unsalted butter (yes, people BUTTER)
• 4 cloves garlic, minced
• 5 ounce bag baby spinach (365 brand) (coarsely chopped in food processor)
• 3 ounce container fresh basil (Osage Gardens I love you!) (coarsely chopped in food processor)
• 1/4 cup fresh Parmigiano Reggiano cheese, grated
• salt and pepper to taste
• drizzle of truffle oil (optional; ok you just need to go to the south of France)

Direction:

Melt the butter in a non-stick skillet and add garlic. Saute gently for 3 minutes, being careful not to brown the garlic. 

Add the chopped spinach and basil and saute briefly; about 1 minutes. Remove from the heat.

Prepare the noodles according to package directions. Drain and add to the skillet. Toss and salt and pepper to taste. Drizzle truffle oil and add the grated cheese.