Best 2 Cool And Light Pasta And Herbs Recipes

LEMON BUTTER HERB PASTA

Lemon Butter Herb Pasta image

A quick, delicious, and light-tasting sauce with a zesty lemon flavor! You can easily add chicken, shrimp, or your favorite veggies to personalize this basic sauce. Serve with Parmesan cheese.

Provided by Elizabeth Sanford

Categories Main Dish Recipes Pasta

Time 30m

Yield 4

Number Of Ingredients 8

Ingredients

4 cups bow-tie pasta (farfalle)
¼ cup butter
¼ cup chicken broth
3 tablespoons lemon juice
¼ teaspoon oregano
¼ teaspoon dried basil
¼ teaspoon minced garlic
1 pinch salt and ground black pepper to taste

Steps:

Bring a large pot of lightly salted water to a boil. Cook the bow-tie pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain.
Melt butter in a saucepan over medium heat. Stir chicken broth, lemon juice, oregano, basil, and garlic into the butter. Bring to a simmer and reduce heat to medium-low; cook until thickened to your desired texture, 5 to 7 minutes
Season sauce with salt and pepper. Stir cooked pasta into the butter sauce to coat.

Nutrition Facts : Calories 239.1 calories, Carbohydrate 28.3 g, Cholesterol 30.5 mg, Fat 12.4 g, Fiber 1.4 g, Protein 5.2 g, SaturatedFat 7.5 g, Sodium 83.8 mg, Sugar 1.5 g

CREAMY PASTA WITH RICOTTA AND HERBS

Creamy Pasta With Ricotta and Herbs image

In this simple, springy pasta, milky ricotta thinned out with a little starchy pasta cooking water makes for a saucy, soupy dish that's seasoned with loads of black pepper and herbs. For the best flavor, use at least three different kinds of herbs, break out some nicer olive oil and look for fresh ricotta. Lemon lovers can grate in the zest of half a lemon as well.

Provided by Melissa Clark

Categories weekday, pastas, main course

Time 20m

Yield 4 servings

Number Of Ingredients 7

Ingredients

Salt
1 pound short pasta, such as shells, cavatappi, chiocciole, farfalle, ditali or wagon wheels
12 ounces fresh, whole-milk ricotta (about 1 1/2 cups)
3/4 cup freshly grated Parmesan, plus more for serving
1/2 cup extra-virgin olive oil, plus more for serving
1 tablespoon coarsely ground black pepper, plus more for serving
2 1/2 cups coarsely chopped soft herbs, such as basil, chives, fennel fronds, parsley, mint, tarragon, chervil or dill (try for a combination of at least 3 kinds)

Steps:

Bring a large pot of well-salted water to a boil over high heat. Add the pasta and cook until al dente, according to package instructions. Reserve 2 cups pasta cooking water, then drain the pasta.
In the same pot, make the sauce: Add ricotta, Parmesan, olive oil, pepper and a large pinch or two of salt, and stir until well combined.
Add 1 cup pasta water to the sauce and stir until smooth. Add the pasta and herbs, and continue to stir vigorously until the noodles are well coated. Add more pasta water as needed for a smooth, soupy sauce. Taste and add more salt if needed.
To serve, spoon the pasta into bowls and finish with more Parmesan, olive oil and pepper.

Tips

Use high-quality ingredients for the best flavor.
Cook the pasta al dente, or slightly firm, to prevent it from becoming mushy.
Don't overcook the vegetables. They should be tender-crisp.
Use a light hand with the olive oil and salt.
Add the herbs at the end of cooking to preserve their flavor.

Conclusion

These pasta and herb recipes are a delicious and healthy way to enjoy your favorite Italian dishes. They are light, refreshing, and packed with flavor. Whether you are looking for a quick and easy weeknight meal or a special occasion dish, these recipes are sure to please. So next time you are craving pasta, give one of these recipes a try. You won't be disappointed!