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You are here: Home / Food / Pasta with Five Fresh Herbs

Pasta with Five Fresh Herbs

August 15, 2007 by Renee Claire

PopBetty-Pasta with Five Herbs

Another successful Cooking Light recipe. This one, Pasta with Five Fresh Herbs, looks nothing like the magazine photo, but it was delicious. Several tweaks, of course–I read some reviews that said this was bland, so I went overboard on the seasonings. Specific changes:

  • Used slightly less tomatoes and pasta than the recipe indicated.
  • Overloaded on all the herbs and used 3 garlic cloves, not one.
  • Let the tomatoes simmer covered for about 5 minutes, then smooshed them.
  • Omitted the goat cheese.

Very fast, light, and good.

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Filed Under: Food, Recipes

Comments

  1. Erika Lenkert, Lifestyle Editor of Glam.com says

    August 15, 2007 at 5:20 pm

    Thank you for giving me the perfect excuse to push back from the computer, dash to the store for some ingredients, and cook something soulful and light.
    I am a fan of simple pasta recipes, including throwing shrimp, garlic, butter, and olive oil into a pan, cooking it up with some fresh Italian parsley, salting it generously, and slathering it over noodles. But truth is I could benefit from having a few less thigh-loving recipes in my back pocket.
    By the way, if you want to make a killer pasta salad with tomatoes, toss some cherry tomatoes together with three parts olive oil, one part sherry vinegar, a good dash of minced shallots, salt to taste, corkscrew pasta, and perhaps a little crumbled feta and freshly made bread crumbs over the top. Voila! You’re golden.

  2. Betty says

    August 16, 2007 at 7:06 am

    I’m so glad you liked it, Erika! That last recipe sounds great (although so does the thigh-happy shrimp one…argh!).

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