|Wide egg noodles||12 Ounce|
|Parsley||1⁄4 Cup (4 tbs), chopped|
|Butter/Margarine||2 Tablespoon, cut into pieces|
|Poppy seeds||1 Teaspoon|
|Ground black pepper||1⁄4 Teaspoon|
1. In large saucepot, cook noodles as label directs. Drain.
2. In same saucepot, combine parsley, butter, poppy seeds, salt, and pepper, stirring until butter has melted. Return cooked noodles to saucepot; toss to coat well with parsley mixture.
Restriction:Lacto Ovo Vegetarian
Preparation Time:10 Minutes
Cook Time:10 Minutes
Ready In:20 Minutes