Dinner Tonight: Pasta with Spring Herbs

[Photograph: Nick Kindelsperger]

I'm not sure it gets much simpler than this recipe from Martha Stewart Living. Cook some pasta, drain, then toss it in a large bowl with the rest of the ingredients.

Honestly. You won't have to sauté loads of ingredients or simmer things for hours. It all comes together during the time it takes to boil the pasta. This is all about enjoying the warming weather and, why not, with a really nice glass of white wine.

To be certain, this isn't a feisty dish that will impress people with your cooking prowess. It's calm, and a nice light meal that could also work well as a first course for something meaty. To maximize flavor, use a really good olive oil and parmesan (not the pre-grated stuff from the green canister). Otherwise, enjoy the simplicity of this dish.

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Dinner Tonight: Pasta with Spring Herbs

About This Recipe

Yield:4

Ingredients

  • 1/2 pound dried pasta
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup fresh dill, chopped
  • 2 tablespoons extra-virgin olive oil
  • 2 teaspoons lemon zest, grated
  • 1 tablespoon lemon juice
  • Salt and pepper
  • 1/2 cup Parmesan cheese, grated

Procedures

  1. 1

    Bring a large pot of water to a boil, and cook the pasta according to the directions on the box. Drain the pasta in a colander. Dump the pasta into a large bowl.

  2. 2

    Add the herbs, olive oil, lemon zest, lemon juice, half the parmesan, and a pinch of salt and pepper. Toss well and serve with the remaining parmesan on top.

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