Parmesan and herb pasta recipe
Thin egg noodles are tossed with olive oil, roasted red peppers, lemon juice, white wine vinegar, herbs and Parmesan cheese. It's a super meal when you're kitchen cupboards are bare.
10 people made this
- 55g thin egg noodles
- 1 tablespoon extra-virgin olive oil
- 2 tablespoons chopped roasted red peppers
- 2 tablespoons lemon juice
- 1 teaspoon white wine vinegar
- 1 teaspoon caster sugar
- 2 tablespoons chopped fresh parsley, divided
- 1 tablespoon chopped fresh basil
- 1 tablespoon chopped fresh oregano
- 1/4 teaspoon garlic granules
- 1/4 teaspoon onion powder
- 3 tablespoons grated Parmesan cheese
- salt and pepper to taste
MethodPrep:10min ›Cook:10min ›Ready in:20min
- Bring a pot of lightly salted water to a rolling boil; cook the noodles in boiling water until it has cooked through yet firm to the bite, 4 to 5 minutes. Drain.
- Heat the olive oil in a frying pan over medium-high heat. Add the roasted red peppers, lemon juice, vinegar, sugar, 1 tablespoon parsley, basil, oregano, garlic granules and onion powder to the oil and stir; cook until the herbs are heated and fragrant.
- Stir the Parmesan cheese into the mixture. Add the noodles to the frying pan and toss to evenly coat with the seasonings. Season with salt and pepper, garnish with remaining parsley and serve hot.
Reviews & ratingsAverage global rating:(13)
Reviews in English (8)
by Christine Mary Guerriero
This recipe is delicious. The only thing I changed was to reserve a cup of the pasta water to moisten the noodles before I mixed in the other ingrediants. I did not use powdered garlic. I crushed 4 fresh garlic cloves instead. Absolutely scrumptious!-23 Jun 2010
by Linda Ebbert
This is great... I made it adding the tomatoes chopped, a small Serrano pepper diced and threw in some Mexican cheese. Wonderful.. Grandkids had it your way and loved it. So easy.. Thanks.-16 Jun 2010
by Kristan Hoadley Blair
I didn't measure all the sauce ingredients exactly so it may be my fault, but I wasn't really fond of this recipe. The pimentos were the primary taste even though I used all the fresh herbs called for they didn't even out the pimento taste. I added zucchini just to up the veggie content, but it added a lot to it.-17 Aug 2010
Giada's Creamy Baked Parmesan Pasta
This recipe originated on an episode of Giada Entertains. Episode: Weeknight Special.
Preheat the oven to 425 degrees F.
In a small bowl, mix together the panko, parmesan cheese and olive oil. Season with 1/2 teaspoon salt and set aside.
Place a medium braiser over medium heat. Melt the butter and whisk in the flour until smooth. Slowly whisk in the milk and cream, whisking constantly to prevent lumps. Bring the milk mixture to a simmer stirring often. Whisk in the provolone and the parmesan until melted and smooth. Season with the salt. Fold in the blanched pasta, pasta water and the broccoli florets. Top with the breadcrumb mixture and bake in the top third of the oven for 20 minutes or until golden brown and bubbly.
Easy Lemon Herb Pasta
Some quiiiiick and eaaaaasy and lemon-y and herb-y and also cheeeeeesy (WOOT) pasta.
This is one of those oh-so-simple but oh-so-flavorful recipes that just makes everything easier. It’s quick to make (we’re talking less than 30 minutes!) and I almost always have the ingredients on hand, so it’s the perfect choice for busy weeknights when you get sucked into Netflix and forget to buy food haven’t had time to hit the store.
There is lots of twirly-whirly spaghetti (#carbs4ever) and also basil and parsley and also PARMESAN CHEESE, so I guess this is maybe less of a pasta recipe and more of an official introduction to your new weeknight dinner BFF.
Eat this lemon pasta recipe as is (it’s ready in under thirty minutes!) or add some chicken, shrimp, or seasonal veggies to mix it up a bit.
Since there aren’t too many ingredients, pay attention to quality (get the goooooood cheese, okay? PROMISE ME) and don’t skimp on seasoning (fresh ground black pepper = life).
Step 1: Add the olive oil to large pan and gently sauté the garlic, carrot, onion and celery together until softened. Add the diced tomatoes, some seasoning and the sugar and continue to cook for 35–40 minutes.
Step 2: Once cooked, transfer to a blender and blitz until smooth. Pass through a fine sieve into a clean pan to remove any seeds.
Step 3: Add the Piccadilly tomatoes, stirring into the sauce to heat through.
Step 4 : Cook the pasta in boiling water for 10–12 minutes, or until cooked through, then drain and stir into the tomato sauce.
Step 5: Add the butter and grated Parmesan, stirring until the sauce becomes almost creamy. Pick the basil leaves and stir most through the pasta.
Step 6: Garnish with a few remaining whole leaves, a little more grated Parmesan and a drizzle of olive oil.
Fresh Herb Pasta
Plain egg pasta is elevated to new heights by adding fresh herbs to the dough. Inspired by Richard Olney's recipe in his stunning book "Provence the Beautiful Cookbook," the recipe offers endless variations depending on your choice of greens and herbs.
- 4 cups (113g to 142g) fresh herbs or greens (approximately)
- 1/2 teaspoon kosher salt or coarse sea salt
- 2 1/2 cups (312g) Pasta Flour Blend
- 2 large eggs, room temperature
- 3 to 4 tablespoons (28g to 57g) cool water
Wash and dry your fresh herbs. Basil, chives, spinach, arugula, green onion, baby salad greens, or any combination of fresh herbs/greens will work well.
Coarsely chop the herbs with kitchen shears or a knife. Place in a sturdy bowl and sprinkle with the coarse salt. Use a pestle, dowel or even the handle of a whisk to grind the salt and herbs together into a wet paste.
Add the flour and eggs to the bowl and mix well. Add water 1 tablespoon at a time until a rough dough forms and there's no dry flour in the bowl. The dough will be fairly stiff, and firmer than bread dough.
Turn the dough out onto your work surface and knead for 8 to 10 minutes, until the dough is smooth and springy. Wrap well in plastic wrap and let rest at room temperature for 30 to 60 minutes. Note: you may also choose to do this in a stand mixer, or in your bread machine set on the dough cycle. If you use your bread machine, cancel the cycle after about 10 minutes of kneading, and remove the dough.
Perfect your technique
Fresh Herb Pasta
Following the instructions on your pasta machine, roll the dough to the desired thickness. Allow the sheets to dry for 15 to 20 minutes before cutting into strips. Meanwhile, bring a large pot of water to a boil.
Cook the fresh pasta for 3 to 4 minutes, testing for doneness after 3 minutes. Drain the pasta and serve as desired. A simple dressing of melted butter and fresh Parmesan cheese is outstanding, and lets the flavors of the herbs shine through.
Tips from our Bakers
No King Arthur Perfect Pasta Blend on hand? You can use an equal amount of King Arthur Unbleached All-Purpose Flour instead.
How to Make Garlic and Herb Pasta
- Choose your pasta. I prefer thin spaghetti but you can use whatever is your favorite, linguine works great or even a penne pasta. Cook your pasta according to the directions on the package. I often precook my pasta in the morning and then just store it in the fridge until I’m ready to use it. After cooking it, drain it and run water over it to remove the starch. I then add in a bit of olive oil and put it into a plastic zippered bag or an airtight container. When I’m ready to use it I put it into a strainer and run warm water over it.
This Giada De Laurentiis Pasta Pomodoro Uses A Surprising Kitchen Scrap For Big Flavor
Busy weeknights often mean we end up eating pasta for dinner. And though a box of rotini and a jar of marinara are a meal we’d never turn up our noses at, sometimes we want to make something a little more complex. When we’re craving a really hearty dinner, we’ll make a dish like Martha Stewart’s cheesy spaghetti with bacon, but lots of times we’re just looking for a recipe that’s like a slightly elevated version of the classic pasta and red sauce meal. That’s where Giada De Laurentiis comes in. Her recipe for pasta pomodoro is homemade but simple enough to be a weeknight meal, and the secret to getting impressive depth of flavor comes from a kitchen scrap you might not think to use: Parmesan rinds.
If you cook with Parmesan cheese, you may have been throwing away the last fraction of the wedge – the waxy rind and the cheese that’s so hard you can’t even grate it on your microplane. But you should never throw away Parmesan rinds! Simmering them in soups and sauces imparts a deep, umami flavor to whatever you’re cooking (and the melty slabs of cheese make for a tasty chef’s treat). Most of the cheese will melt away into your dish, and you can remove any chunks that remain before serving your meal.
De Laurentiis uses Parmesan rinds to make her pomodoro sauce sing. She recommends storing the rinds in the freezer, then taking them out whenever you need to add one to a recipe.
The other secret to her pasta pomodoro recipe? Instead of using canned San Marzano tomatoes, she uses Pomodorini, or canned cherry tomatoes. According to De Laurentiis, they’re much sweeter than your usual canned tomatoes.
Along with a carrot, garlic, and some basil, the cherry tomatoes and Parmesan rinds simmer until you’ve got a bright and flavorful sauce, well-balanced between sweet, savory, and tangy, that’s so much better than anything from a jar. After your first bite, you’ll never throw away a Parmesan rind again.
Before you go, check out our gallery below:
Angel Hair Pasta with Garlic, Herbs, and Parmesan
- 8 ounces angel hair pasta
- 1/4 cup extra virgin olive oil
- 2 tablespoons finely chopped fresh herbs such as rosemary, thyme, oregano
- 1/4 cup chopped fresh parsley
- 3 cloves of garlic, sliced
- 1/8 teaspoon chili pepper flakes (or more to taste)
- 1/2 to 1 teaspoon of freshly ground black pepper (to taste)
- 1/2 cup grated Parmesan cheese
Bring a large pot of salted water to a boil. (1 tablespoon of salt for every 2 quarts of water).
While the water is heating in step 1, heat the olive oil in a small saucepan on medium heat. Add the sliced garlic, chili pepper flakes, finely chopped herbs, and chopped parsley to the oil. Cook for one minute or until the parsley has wilted and the garlic is emitting a strong fragrance. Remove from heat.
The angel hair past will cook in about 2 minutes once it starts, so get everything ready. Once the water is at a rolling boil, add the pasta. Cook at a rolling boil until al dente. Remove 1/2 a cup of the pasta cooking water and set aside. Drain the pasta and rinse briefly with cold water, just enough to stop the cooking, but not so much as to make the pasta cold. The pasta should still be quite warm.
Place pasta in a large bowl. Pour herbed garlic sauce over the pasta and gently toss to combine. Sprinkle Parmesan cheese and freshly ground black pepper over the pasta and gently toss to combine. If the pasta is a little sticky, add back a little of the pasta cooking water to loosen.
Pasta With Mint and Parmesan
The pairing of pasta with mint and Parmesan is a good one. There is something about the lightly assaultive yet somehow sweet nature of mint that is unlike any other herb. Older cuisines use it occasionally, but it is rarely seen as a major player. In this dish, however, softened by butter and cheese, mint converts a basic but undeniably heavy combination into an easy yet complex pasta dish best described as refreshing.
To the inevitable question, Can I use olive oil instead of butter? my answer is that you can, but you will completely change the nature of the dish it won't be bad, but it won't be as good. Better, I think, to cut the butter back to two tablespoons. But because this sauce is cut with the pasta cooking water, the butter is spread nicely throughout, and it really isn't a huge amount per person.
15 Min Garlic and Herb Butter Pasta
Published: Nov 23, 2016 · Modified: Apr 1, 2020 by Bintu · This post may contain affiliate links.
Short on time? Then whip up this garlic and herb butter pasta in 15 mins.
I have a friend who is the ultimate foodie. He really, really loves food and only the best will do. It must be something to do with his training at a cordon bleu school and the fact that his father was just as much a foodie as he is.
Whenever he comes around I always feel that I have to push the boat out. So the other day, after a theatre trip with him, we got back home at 9.30 cold and pretty hungry. I needed to make supper pronto. I turned to my pantry staple of Barilla pasta, and less than 15 minutes later we were sitting down to filling supper of garlic and herb butter pasta. Filling yes, and also good enough, made of good enough ingredients to keep my ultimate foodie &ldquoonly the best will do&rdquo friend happy. So happy that he asked for the recipe and pinched my last box of Barilla spaghetti.
This recipe is adapted from a dish I first had at a little crowded corner restaurant in Rome. And I absolutely love making it. I especially love that simple, basic ingredients combine to pack such a punch. The whole kitchen smells soooooooooo &lsquoI want to face plant myself in that&rsquo good when I make it. Just think buttery, garlicky and herby heaven.
And guys seriously Barilla pasta are a major pantry staple for me. If you ever have kids come home from school hungry, and need to eat and eat right now, then Barilla will save your life. Especially their capellini n.1 (ready in 3 mins) and spaghetti (ready in 8 mins). Their range is huge and includes all the classics like fettuccine, spaghetti, bucatine, penne, fusilli. New to me is their gnocchi shaped pasta which is next on my list to try. They also now have gluten-free pasta dishes so everyone can now recreate their favourite pasta dishes.
Don't forget to tag #recipesfromapantry on Instagram or Twitter if you try 15 Min Garlic and Herb Butter Pasta ! It is really, really awesome for me when you make one of my recipes and I'd love to see it. You can also share it on my Facebook page. Please pin this recipe to Pinterest too! Thank you for reading Recipes from a Pantry.
Set a large pot of water over high heat and bring to a boil. Salt the water with roughly one tablespoon of salt per gallon of water. It's okay to estimate. Add the pasta and cook until al dente, about eight to ten minutes.
Pour the cooked pasta into a colander to drain and return the pot to the stove over medium heat. Add the butter and the chopped garlic and stir. Avoid browning the garlic. After a minute or two, when the garlic begins to sizzle and soften. Add the chard or spinach (if using) and stir for one minute. Add the cooked pasta back to the pot, along with the grated parmesan, salt and pepper to taste, and toss everything to combine. Serve immediately.