PASTA WITH MEATBALLS AND HERB SAUCE
Before you use herbs as a main ingredient - it helps to know which ones work on a grand scale. Parsley, obviously, works in abundance: it's clean-tasting, pleasantly grassy and almost never overwhelming. You can add literally a bunch (bunches!) of it to salad, soup, eggs, pasta, grains or beans. The same is largely true of basil, and you can use other mild herbs - chervil, chives, cilantro, dill, shiso - by at least the handful. (Mint is also useful but will easily take over a dish if you add too much of it. But all of these are great for making herb pastes, or pestos, alone or in combination. Use the same technique you use for basil pesto.)
Provided by Mark Bittman
Categories dinner, easy, pastas, main course
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Mix together the basil, parsley and chives. Soak the bread in the milk for 5 minutes, then gently squeeze any excess milk from the bread; discard the milk. Combine the bread with the meat, 1 cup of the herbs and some salt and pepper; shape the mixture into 1-inch meatballs.
- Bring a large pot of water to a boil and salt it. Put 2 tablespoons of the oil in a large skillet over medium heat. When the oil is hot, add the meatballs in a single layer (work in batches if necessary). Cook, turning occasionally, until brown on all sides, 5 to 10 minutes.
- Cook the pasta in the boiling water until tender but not mushy. While the pasta is cooking, purée 11/2 cups of the herbs with 4 tablespoons oil, the garlic and some salt and pepper in a mini food processor or blender; leave the sauce rough or add a little water if you want it smoother. Drain the pasta, reserving about a cup of its cooking liquid. Toss the pasta with the herb sauce and most of the remaining herbs, adding the reserved liquid if the mixture seems dry. Top with the meatballs, garnish with Parmesan and the last of the herbs and serve.
Nutrition Facts : @context http, Calories 750, UnsaturatedFat 22 grams, Carbohydrate 89 grams, Fat 31 grams, Fiber 5 grams, Protein 28 grams, SaturatedFat 7 grams, Sodium 549 milligrams, Sugar 4 grams, TransFat 0 grams
SPAGHETTI WITH HERB SAUCE
Posted for Zaar World Tour 2005. Made this last night for dinner and was extremely pleased with the results. Very low fat, but I doubt anyone will notice. Herbs and sweet vegetables were wonderful. I used thyme instead of tarragon as I didn't have any tarragon on hand. Very easy to make. Sprinkle with freshly grated parmesan, if desired. From a website featuring Australian recipes. It called for 20 cloves of garlic, but I figured that was a typo.
Provided by Kumquat the Cats fr
Categories Spaghetti
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Saute garlic in olive oil in large sauce pan over medium heat for 3 minutes.
- Add broth and simmer for about 15 minutes.
- Meanwhile, start boiling water for pasta, cook according to instructions on package and drain.
- Add tomatoes, onion, bell pepper and herbs to broth and simmer for 10 minutes more. Pour sauce over pasta and serve.
Nutrition Facts : Calories 288.7, Fat 5, SaturatedFat 0.8, Sodium 7, Carbohydrate 51.7, Fiber 4.7, Sugar 4.9, Protein 9.6
PASTA AND HERBED CREAM SAUCE
Steps:
- In a large pot of boiling salted water add the spaghetti and cook until it is al dente. Meanwhile, in a large skillet set over moderately low heat, melt the butter, add the rosemary and cook it, stirring, for 1 to 2 minutes. As soon as the pasta is cooked, drain and add it to the pan. Add the cream, salt, pepper and nutmeg. Toss to coat and let reduce 1 to 2 minutes, gently stirring, or until lightly thickened. Add Parmesan to taste, toss to combine and transfer to serving dish. Sprinkle with parsley.
SPAGHETTI WITH GRAPE TOMATO-HERB SAUCE
Get this quick and easy pasta dish on the table in less than 30 minutes.
Provided by Food Network Kitchen
Time 20m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions. Reserve 3/4 cup of the pasta cooking water and then drain.
- Stir the tomatoes, herbs, oil, 1 teaspoon salt and a few grinds of pepper together in a large bowl. Stir in the pasta and 3/4 cup reserved pasta cooking water, adjust seasoning with salt and pepper and serve.
- Copyright 2016 Television Food Network, G.P. All rights reserved.
PASTA WITH CITRUS-HERB SAUCE
Provided by Aida Mollenkamp
Categories main-dish
Time 11m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Bring a large pot of heavily salted water to a boil over high heat.
- Heat 2 tablespoons oil in a large frying over medium-high heat. When it shimmers, add onion, season well with salt and freshly ground black pepper, and cook, stirring occasionally, until soft and translucent, about 5 to 6 minutes. Remove from heat, stir in half of herbs, and set aside.
- Cook pasta according to the package directions. When pasta is cooked, reserve 1 1/2 cups pasta water, and drain pasta.
- Return pot to stove and add in onion mixture, remaining 1/4 cup oil, remaining herbs, reserved pasta water, and zest, and season well with salt and pepper. Stir until evenly combined. Add pasta and toss until pasta is well coated. Taste and adjust seasoning, as necessary.
SPAGHETTI WITH FRESH HERBS
This is a very simple, fresh tasting dish - perfect for a light weekend lunch or dinner. As the sauce is prepared while the spaghetti is cooking it really only takes about 20 minutes all up from kitchen to table. It's one of our favourites.
Provided by Kookaburra
Categories Spaghetti
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Bring a large saucepan of water to the boil.
- Add salt and spaghetti.
- Cook for 12-14 minutes.
- In the meantime, prepare the sauce: First, remove any thick or woody stems from the herbs and discard.
- Chop herbs finely- you should end up with about 3/4 cup of chopped herbs (a little more or less won't matter).
- Heat olive oil in a medium saucepan over a medium heat.
- Add garlic and cook until just beginning to colour.
- Remove saucepan from heat immediately.
- With the saucepan off the heat, add cream, butter, lemon rind and juice, herbs, salt and pepper and stir to mix well.
- When the spaghetti is cooked to your liking, drain it well then add the drained spaghetti to the saucepan (the one with the sauce in it).
- Return this saucepan to a low-medium heat and toss with two forks to combine the spaghetti with the sauce.
- Cook gently for a minute or two until the sauce begins to thicken and most, but not all, of it has been taken up by the spaghetti.
- Serve in bowls, drizzling over any remaining sauce.
- Top with parmesan cheese.
- Serve immediately.
- Serve as is or with a crisp green salad and a nice cold glass of dry white wine!
Nutrition Facts : Calories 804.6, Fat 44.6, SaturatedFat 23.9, Cholesterol 116, Sodium 2474.1, Carbohydrate 78.9, Fiber 3.3, Sugar 3.2, Protein 22.4
PASTA WITH CREAMY HERB SAUCE
This cozy pasta is the perfect place to use up any hard-stem herbs like sage, thyme or rosemary that are languishing in your fridge. Add the herbs and a cinnamon stick to a pot of heavy cream. As they bubble together, the cream takes on a surprising but subtle herbaceousness. Use it to sauce pasta noodles and winter greens. If you don't have the herbs listed, leave them out or swap in marjoram or bay leaves, or even dried chile, lemon peel, garlic, shallot or leeks. The method of infusing cream with flavorings, then using it to sauce pasta, is open to adaptation. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter .
Provided by Ali Slagle
Categories weeknight, pastas, main course
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil. In a small saucepan, combine the heavy cream, sage, thyme, rosemary, cinnamon and a pinch of salt and pepper. Bring to a simmer over medium and cook until the cream has thickened slightly and is reduced to about 1 cup, 12 to 15 minutes, adjusting the heat as needed to maintain a gentle simmer. Remove from heat until the pasta's ready.
- When the cream is at the halfway point, add the pasta to the boiling water and cook until a minute or 2 shy of al dente. About 3 minutes before draining the pasta, add the greens to the water. Reserve 1/2 cup pasta water, then drain the pasta and greens with a colander and return to the pot.
- Place the just-used colander over the pot of pasta, then strain the infused cream through the colander into the noodles. (Discard or compost the herbs and cinnamon stick.) Add the 1/2 cup pasta water to the pasta, set over medium-high heat, and cook, tossing, until the sauce glosses the noodles, 3 to 4 minutes. Season to taste with salt and pepper.
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