COOL AND LIGHT PASTA AND HERBS
Mixing herbs like mint and basil with asparagus and peas creates a tasty summer dish. This is one of my favorite things to eat on a hot summer day! Goes great with grilled salmon and a glass of crisp Riesling! Chop herbs in a food processor to speed up your preparation time.
Provided by Thibideaux
Categories Pasta Main Dishes
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil. Stir in the fettuccine, bring back to a boil, and cook pasta over medium heat until cooked through but still firm to the bite, about 8 minutes.
- While fettuccini is boiling, place asparagus and peas into a steamer insert and place insert over the pot of fettuccine. Steam vegetables until tender, 6 to 8 minutes. Remove steamer insert and drain fettuccine.
- Combine fettuccine, asparagus, peas, basil, mint, parsley, feta cheese, scallions, and olive oil together in a large bowl. Season with salt and pepper.
Nutrition Facts : Calories 608.5 calories, Carbohydrate 96.3 g, Cholesterol 20.8 mg, Fat 15.8 g, Fiber 9.6 g, Protein 26.7 g, SaturatedFat 4.9 g, Sodium 810.5 mg, Sugar 8.3 g
COOL AND LIGHT PASTA AND HERBS
Mixing herbs like mint and basil with asparagus and peas creates a tasty summer dish. This is one of my favorite things to eat on a hot summer day! Goes great with grilled salmon and a glass of crisp Riesling! Chop herbs in a food processor to speed up your preparation time.
Provided by Thibideaux
Categories Pasta Main Dishes
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil. Stir in the fettuccine, bring back to a boil, and cook pasta over medium heat until cooked through but still firm to the bite, about 8 minutes.
- While fettuccini is boiling, place asparagus and peas into a steamer insert and place insert over the pot of fettuccine. Steam vegetables until tender, 6 to 8 minutes. Remove steamer insert and drain fettuccine.
- Combine fettuccine, asparagus, peas, basil, mint, parsley, feta cheese, scallions, and olive oil together in a large bowl. Season with salt and pepper.
Nutrition Facts : Calories 608.5 calories, Carbohydrate 96.3 g, Cholesterol 20.8 mg, Fat 15.8 g, Fiber 9.6 g, Protein 26.7 g, SaturatedFat 4.9 g, Sodium 810.5 mg, Sugar 8.3 g
PASTA WITH HERBS
Steps:
- Bring a large pot of water to a boil, and add salt. Add capellini, and cook until al dente, following manufacturer's directions.
- In a medium skillet, heat 4 tablespoons oil over medium heat. Add garlic, and cook until fragrant and golden, about 2 minutes; set aside.
- In a large bowl, combine remaining 1 tablespoon oil, the chopped parsley, chives, thyme, and sage. Season with salt and pepper. Using a pasta fork, transfer pasta to the bowl with the herbs. Add the garlic-and-oil mixture, and toss to combine. Serve garnished with cheese and curly parsley leaves.
COOL AND LIGHT PASTA AND HERBS
Mixing herbs like mint and basil with asparagus and peas creates a tasty summer dish. This is one of my favorite things to eat on a hot summer day! Goes great with grilled salmon and a glass of crisp Riesling! Chop herbs in a food processor to speed up your preparation time.
Provided by Thibideaux
Categories Pasta Main Dishes
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil. Stir in the fettuccine, bring back to a boil, and cook pasta over medium heat until cooked through but still firm to the bite, about 8 minutes.
- While fettuccini is boiling, place asparagus and peas into a steamer insert and place insert over the pot of fettuccine. Steam vegetables until tender, 6 to 8 minutes. Remove steamer insert and drain fettuccine.
- Combine fettuccine, asparagus, peas, basil, mint, parsley, feta cheese, scallions, and olive oil together in a large bowl. Season with salt and pepper.
Nutrition Facts : Calories 608.5 calories, Carbohydrate 96.3 g, Cholesterol 20.8 mg, Fat 15.8 g, Fiber 9.6 g, Protein 26.7 g, SaturatedFat 4.9 g, Sodium 810.5 mg, Sugar 8.3 g
COOL AND LIGHT PASTA AND HERBS
Mixing herbs like mint and basil with asparagus and peas creates a tasty summer dish. This is one of my favorite things to eat on a hot summer day! Goes great with grilled salmon and a glass of crisp Riesling! Chop herbs in a food processor to speed up your preparation time.
Provided by Thibideaux
Categories Pasta Main Dishes
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil. Stir in the fettuccine, bring back to a boil, and cook pasta over medium heat until cooked through but still firm to the bite, about 8 minutes.
- While fettuccini is boiling, place asparagus and peas into a steamer insert and place insert over the pot of fettuccine. Steam vegetables until tender, 6 to 8 minutes. Remove steamer insert and drain fettuccine.
- Combine fettuccine, asparagus, peas, basil, mint, parsley, feta cheese, scallions, and olive oil together in a large bowl. Season with salt and pepper.
Nutrition Facts : Calories 608.5 calories, Carbohydrate 96.3 g, Cholesterol 20.8 mg, Fat 15.8 g, Fiber 9.6 g, Protein 26.7 g, SaturatedFat 4.9 g, Sodium 810.5 mg, Sugar 8.3 g
CREAMY PASTA WITH RICOTTA AND HERBS
In this simple, springy pasta, milky ricotta thinned out with a little starchy pasta cooking water makes for a saucy, soupy dish that's seasoned with loads of black pepper and herbs. For the best flavor, use at least three different kinds of herbs, break out some nicer olive oil and look for fresh ricotta. Lemon lovers can grate in the zest of half a lemon as well.
Provided by Melissa Clark
Categories weekday, pastas, main course
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Bring a large pot of well-salted water to a boil over high heat. Add the pasta and cook until al dente, according to package instructions. Reserve 2 cups pasta cooking water, then drain the pasta.
- In the same pot, make the sauce: Add ricotta, Parmesan, olive oil, pepper and a large pinch or two of salt, and stir until well combined.
- Add 1 cup pasta water to the sauce and stir until smooth. Add the pasta and herbs, and continue to stir vigorously until the noodles are well coated. Add more pasta water as needed for a smooth, soupy sauce. Taste and add more salt if needed.
- To serve, spoon the pasta into bowls and finish with more Parmesan, olive oil and pepper.
More about "cool and light pasta and herbs recipes"
SCALLOP PASTA WITH LEMON & HERBS – A COUPLE COOKS
From acouplecooks.com
4.6/5 (14)Total Time 30 minsCategory Main DishCalories 463 per serving
- Start a pot of well salted water to a boil. Boil the pasta until it is just al dente. Start tasting a few minutes before the package recommends: you want it to be tender but still a little firm on the inside; usually around 7 to 8 minutes. Drain the pasta. (If it finishes before the sauce, add it back to the pot with a drizzle of olive oil so it doesn’t stick.)
- Meanwhile, in a shallow dish, mix together 4 cups room temperature water and 2 tablespoons kosher salt. Place the scallops in the water and wait for 10 minutes.
- Remove the scallops and dry thoroughly. Lightly season with a several pinches kosher salt. Heat the oil in a large skillet over high heat. If using a medium skillet, cook the scallops in two batches. Once the oil is hot, add the scallops and cook without turning for 2 to 3 minutes, until an even brown crust clearly forms on bottom.
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