Marianna's Marinated Pasta

Marianna's Marinated Pasta

17
Marianna 0

"This authentic pasta recipe is very yummy, very healthy and on top of it very easy to make! Enjoy the rich Italian flavor of garlic, basil and more."

Ingredients 5 h 25 m {{adjustedServings}} servings 499 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 499 kcal
  • 25%
  • Fat:
  • 11.6 g
  • 18%
  • Carbs:
  • 87.6g
  • 28%
  • Protein:
  • 15.9 g
  • 32%
  • Cholesterol:
  • 5 mg
  • 2%
  • Sodium:
  • 1767 mg
  • 71%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Cook

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  1. Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes or until al dente. Drain, reserving 2 cups of water.
  2. Bring the 2 cups reserved pasta water to a boil. Stir in olive oil, butter, 1/2 the lemon juice and the garlic. season with 1 tablespoon basil, parsley, salt and pepper. Boil 1 minute.
  3. In a large bowl, combine pasta with sauce. Toss with remaining lemon juice and basil. Cover, and refrigerate 5 hours or overnight.
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Reviews 17

  1. 19 Ratings

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SEVEN_STOKES
10/22/2003

There was obviously a mistake on the pepper part of the recipe. It should have read teaspoon, NOT tablespoon! I put half of what they called for and it was SO peppery we ended up throwing it away - which is too bad, because other than that it had a great flavor and was quick and easy to make. I just couldn't handle my lips burning after each bite from the pepper! I'll try it again!

Energizer Bunny
4/14/2003

My whole family LOVED this recipe! It was a bit peppery.. but we love pepper! I also marinated some diced tomatoes in balsamic vinegar, olive oil, and a teaspoon of sugar for a few hours. I then drained them and added them to salad before serving. It was delicious! I will definitely be making this salad again and again during the summer heat! Thank you for sharing! :)

Karm
7/30/2003

I forgot the butter, had to use dried herbs instead of fresh, and it was still DELICIOUS! I took one cook's review advice and used tsp's of pepper instead of Tbsp's -- good idea. How about cracked peppercorn melange for color, and maybe a Tbsp of balasamic in the last step for fun?