egg-noodles-with-brown-butter-and-feta-235028.json

{
    "directions": [
        "Cook noodles in a 6- to 8-quart pot of boiling salted water until just tender (softer than al dente). Drain well in a colander.",
        "While noodles cook, melt butter in a small heavy skillet over low heat and continue to cook until it begins to turn golden brown, about 6 minutes. Remove from heat.",
        "Spread one third of noodles on a large platter and sprinkle with one third of cheese. Repeat layering with remaining noodles and cheese in 2 batches, then pour brown butter over noodles and toss with 2 forks to combine. Spread noodles on platter and season with pepper."
    ],
    "ingredients": [
        "1 pound dried egg noodles or egg pasta",
        "1 stick (1/2 cup) unsalted butter",
        "6 ounces Greek feta (preferably Mt. Vikos or Dodoni brand), crumbled (1 1/2 cups)"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Cheese",
        "Dairy",
        "Pasta",
        "Side",
        "Vegetarian",
        "Quick & Easy",
        "Feta",
        "Summer",
        "Noodle",
        "Gourmet",
        "Sugar Conscious",
        "Kidney Friendly",
        "Pescatarian",
        "Peanut Free",
        "Tree Nut Free",
        "Soy Free",
        "No Sugar Added",
        "Kosher"
    ],
    "title": "Egg Noodles with Brown Butter and Feta",
    "url": "http://www.epicurious.com/recipes/food/views/egg-noodles-with-brown-butter-and-feta-235028"
}