Tillamook butter is the star here, melted into a simple sauce for tender noodles with garlic and sage. A weeknight dinner that relies on one excellent ingredient and comes together in twenty minutes.

Serves 2. 20 minutes, 8 at the stove.

About 540 calories a serving, 11 g protein, 65 g carbohydrate, 26 g fat. From USDA figures for 75% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring a large pot of salted water to a boil. Add 6 ounces of egg noodles and cook until tender, about 8 minutes, then drain and set aside.10 min
2. While the pasta cooks, mince 2 cloves of garlic. Melt 4 tablespoons of Tillamook butter in a large skillet over medium heat, then add the garlic and 1 teaspoon of dried sage and cook until fragrant, about 1 minute.1 min
3. Toss the drained noodles into the butter and sage, coating them well. Season with salt and pepper to taste and serve right away.

Note Swap dried sage for fresh thyme if you have it, or leave it out altogether. Leftovers keep in the fridge for one day; reheat gently with a splash of water. Serve with a green salad or roasted vegetables on the side.