This was a pretty easy and healthy pasta dish I made based off of a recipe I saw in the March 2009 Martha Stewart Living magazine. We changed it up a bit by adding garlic and tomatoes. Definitely "spring-y" with all of the fresh green herbs! I am definitely becoming a firm believer in the idea of just using simple and fresh ingredients, as opposed to elaborate and complicated recipes. It's easier, healthier and tastes great.
Ingredients
2 cups Gemelli pasta (my new favorite pasta shape)
1 ripe tomato (chopped)
2 cloves garlic (minced)
1/2 cup (approx.) roughly chopped mixed herbs (dill, parsley and basil)
1 1/2 tbsp olive oil
Juice from 1/2 a lemon
Lemon zest
Salt and pepper
Parmesan cheese (grated)
Directions
Cook pasta according to directions. While cooking heat 1/2 tablespoon olive oil in a separate pan. Add garlic and simmer for 2 minutes. Add tomatoes and simmer for about 5 minutes. When pasta is done, drain and return to pot. Add herbs, tomatoes and garlic, 1 tablespoon olive oil, lemon juice and zest. Serve with generous grating of fresh Parmesan cheese.
Ingredients
2 cups Gemelli pasta (my new favorite pasta shape)
1 ripe tomato (chopped)
2 cloves garlic (minced)
1/2 cup (approx.) roughly chopped mixed herbs (dill, parsley and basil)
1 1/2 tbsp olive oil
Juice from 1/2 a lemon
Lemon zest
Salt and pepper
Parmesan cheese (grated)
Directions
Cook pasta according to directions. While cooking heat 1/2 tablespoon olive oil in a separate pan. Add garlic and simmer for 2 minutes. Add tomatoes and simmer for about 5 minutes. When pasta is done, drain and return to pot. Add herbs, tomatoes and garlic, 1 tablespoon olive oil, lemon juice and zest. Serve with generous grating of fresh Parmesan cheese.
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