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