Pasta and Herbs

Pasta and Herbs

60 Reviews 8 Pics
  • Prep

    15 m
  • Cook

    15 m
  • Ready In

    30 m
Lise Peter
Recipe by  Lise Peter

“This is a very good substitute for your regular potatoes or rice when you serve any kind of meat. Your pasta can be fresh or dry; so can your herbs. Let me tell you that fresh or homemade pasta with fresh herbs will taste out of this world.”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

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Directions

  1. Cook pasta according to the package directions.
  2. Meanwhile, melt the butter or margarine over medium heat. Stir in the garlic and cook for a couple of minutes. Stir in the herbs.
  3. Drain the pasta and transfer to a large bowl. Add the butter mixture and toss. Season with salt and pepper. Sprinkle with black olive slices and serve.

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Reviews (60)

Rate This Recipe
naples34102
68

naples34102

While this is neither an extraordinary recipe nor cooking method it is still nevertheless a fresh, flavorful, and pretty-on-the-plate side dish pasta. There is no science here...use whatever herbs you have on hand or whatever your preference is. No need to measure, just chop and add fresh herbs (or throw in a pinch or two of dried) to your liking. It was a nice change from the garlic and olive oil pasta I traditionally serve. I omitted the olives and served with Jerusalem Chicken II, also from this site. Simple and delicious.

ANGELA
37

ANGELA

one thing that is great to do is to boil garlic cloes in the water with the pasta, this adds flavor to the pasta itself

AFOSTERFAMILY
32

AFOSTERFAMILY

This has a great flavor! I wanted a whole meal rather than a side dish, so I cooked thin strips of chicken, then added some thinly sliced carrots and celery, diced red pepper, snow peas and mushrooms. Versatile recipe. It smells wonderful while cooking! I omitted the olives since I didn't have and don't really care for them anyway. I plan to cut my butter to about 2 Tbsp and add 1/4 c broth to lesson the fat next time.

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 379 cal
  • 19%
  • Fat
  • 24.8 g
  • 38%
  • Carbs
  • 32.9 g
  • 11%
  • Protein
  • 7.1 g
  • 14%
  • Cholesterol
  • 102 mg
  • 34%
  • Sodium
  • 216 mg
  • 9%

Based on a 2,000 calorie diet

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