Best 8 Winter Herb Pasta Recipes

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From ancient times, herbs have been used in cooking to add flavor, aroma, and health benefits, and during the winter months when fresh herbs are scarce, a pasta dish is a great way to savor their unique flavors. Whether it's the minty freshness of rosemary, the lemony zest of thyme, or the earthy warmth of sage, each herb brings a distinct character to the dish. So, if you're looking for a delightful culinary experience that embraces the essence of winter, a "winter herb pasta" recipe is sure to tantalize your taste buds.

Let's cook with our 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

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

COOL AND LIGHT PASTA AND HERBS



Cool and Light Pasta and Herbs image

Mixing herbs like mint and basil with asparagus and peas creates a tasty summer dish. This is one of my favorite things to eat on a hot summer day! Goes great with grilled salmon and a glass of crisp Riesling! Chop herbs in a food processor to speed up your preparation time.

Provided by Thibideaux

Categories     Main Dish Recipes     Pasta

Time 30m

Yield 4

Number Of Ingredients 11

1 pound fettuccine pasta
1 pound asparagus, trimmed and cut into 1 1/2-inch pieces
1 cup frozen peas
2 cups chopped fresh basil
1 cup chopped fresh mint
½ cup chopped fresh parsley
1 (4 ounce) package crumbled feta cheese with herbs
3 scallions (green onions), chopped
2 tablespoons extra-virgin olive oil
¾ teaspoon salt, or to taste
¾ teaspoon ground black pepper, or to taste

Steps:

  • Fill a large pot with lightly salted water and bring to a rolling boil. Stir in the fettuccine, bring back to a boil, and cook pasta over medium heat until cooked through but still firm to the bite, about 8 minutes.
  • While fettuccini is boiling, place asparagus and peas into a steamer insert and place insert over the pot of fettuccine. Steam vegetables until tender, 6 to 8 minutes. Remove steamer insert and drain fettuccine.
  • Combine fettuccine, asparagus, peas, basil, mint, parsley, feta cheese, scallions, and olive oil together in a large bowl. Season with salt and pepper.

Nutrition Facts : Calories 608.5 calories, Carbohydrate 96.3 g, Cholesterol 20.8 mg, Fat 15.8 g, Fiber 9.6 g, Protein 26.7 g, SaturatedFat 4.9 g, Sodium 810.5 mg, Sugar 8.3 g

PUMPKIN PASTA WITH WINTER HERBS AND PARMESAN CHEESE



Pumpkin Pasta with Winter Herbs and Parmesan Cheese image

Provided by Alex Guarnaschelli

Categories     main-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 12

Kosher salt
1 pound fusilli pasta
1/2 cup extra-virgin olive oil
6 sprigs fresh sage
3 sprigs fresh rosemary
10 tablespoons (1 stick plus 2 tablespoons) unsalted butter
1 tablespoon freshly grated ginger
1 to 2 cloves garlic, sliced
One 15-ounce can pure pumpkin puree
2 teaspoons dark brown sugar
3/4 cup finely grated Parmesan
Freshly ground black pepper

Steps:

  • In a large pot, bring 6 quarts of water to a rolling boil. Add a generous amount of salt. The pasta water should taste like sea water. Add the pasta to the pot and stir so it doesn't stick to the bottom as it cooks. Cook the pasta according to package instructions, 8 to 10 minutes. Reserve some of the pasta cooking water. Drain the pasta in a colander and hold it there until the sauce is finished.
  • While the pasta is cooking, heat the oil in a large, high-sided skillet over medium heat until it shimmers. Add the sage sprigs and cook until crispy but not browned, about 1 minute. Transfer with a slotted spoon to a paper towel-lined plate and set aside. Fry the rosemary sprigs in the same hot oil until crispy but not browned, about 1 minute. Transfer to the same plate. Sprinkle the fried herbs with salt. Remove the leaves from the stems (discard the stems). Discard the oil or save for another use.
  • Return the skillet to medium heat and melt and cook 8 tablespoons (1 stick) of butter until it starts to turn light brown. Add the ginger and garlic and stir until fragrant, about 30 seconds. Add the pumpkin, sugar and some of the reserved pasta water. Stir in about 1/2 cup of Parmesan. Season with salt and pepper to taste. Stir in the remaining 2 tablespoons of butter. Add the cooked pasta to the skillet and warm gently, tossing to coat the pasta with the sauce. Stir in some of the fried sage and rosemary. Top with the remaining Parmesan and fried herbs.

PASTA WITH CREAMY HERB SAUCE



Pasta With Creamy Herb Sauce image

This cozy pasta is the perfect place to use up any hard-stem herbs like sage, thyme or rosemary that are languishing in your fridge. Add the herbs and a cinnamon stick to a pot of heavy cream. As they bubble together, the cream takes on a surprising but subtle herbaceousness. Use it to sauce pasta noodles and winter greens. If you don't have the herbs listed, leave them out or swap in marjoram or bay leaves, or even dried chile, lemon peel, garlic, shallot or leeks. The method of infusing cream with flavorings, then using it to sauce pasta, is open to adaptation. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter .

Provided by Ali Slagle

Categories     weeknight, pastas, main course

Time 30m

Yield 4 servings

Number Of Ingredients 9

Kosher salt
1 1/2 cups heavy cream
3 sage leaves
3 sprigs thyme or oregano
1 small rosemary sprig
1 cinnamon stick (or a grating of nutmeg)
Black pepper
1 pound linguine, fettuccine or another long noodle
1 bunch dark leafy greens, such as kale, mustard greens, broccoli rabe or mature spinach, stems removed and cut or torn into 2- to 3-inch pieces

Steps:

  • Bring a large pot of salted water to a boil. In a small saucepan, combine the heavy cream, sage, thyme, rosemary, cinnamon and a pinch of salt and pepper. Bring to a simmer over medium and cook until the cream has thickened slightly and is reduced to about 1 cup, 12 to 15 minutes, adjusting the heat as needed to maintain a gentle simmer. Remove from heat until the pasta's ready.
  • When the cream is at the halfway point, add the pasta to the boiling water and cook until a minute or 2 shy of al dente. About 3 minutes before draining the pasta, add the greens to the water. Reserve 1/2 cup pasta water, then drain the pasta and greens with a colander and return to the pot.
  • Place the just-used colander over the pot of pasta, then strain the infused cream through the colander into the noodles. (Discard or compost the herbs and cinnamon stick.) Add the 1/2 cup pasta water to the pasta, set over medium-high heat, and cook, tossing, until the sauce glosses the noodles, 3 to 4 minutes. Season to taste with salt and pepper.

PASTA WITH HERB BUTTER



Pasta with Herb Butter image

Make and share this Pasta with Herb Butter recipe from Food.com.

Provided by Audrey M

Categories     < 30 Mins

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

7 ounces linguine
1/4 cup butter
1/3 cup chopped fresh parsley
1/2 teaspoon garlic powder
1/2 teaspoon oregano leaves
1 tablespoon lemon juice
parmesan cheese

Steps:

  • Cook linguine according to package directions and then drain.
  • Melt butter in large Pyrex measuring cup and blend in remaining ingredients except cheese.
  • Place pasta and butter back into saucepan used to cook the pasta in.
  • Cook pasta for two minutes until reheated; stir constantly.
  • Put cooked pasta into serving bowl topped with Parmesan cheese.

HERB GARDEN PASTA



Herb Garden Pasta image

I developed this dish after combining different features from a variety of recipes. Leftovers seem to taste even better the next day.-Linda Hindle, Halifax, Nova Scotia

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 6 servings.

Number Of Ingredients 17

1-1/2 pounds ground beef
1 medium onion, chopped
1 garlic clove, minced
1 can (28 ounces) diced tomatoes, undrained
1 small green pepper, chopped
1 small sweet red pepper, chopped
1 jar (6 ounces) sliced mushrooms, drained
1 can (6 ounces) tomato paste
1 teaspoon Italian seasoning
1 teaspoon dried parsley flakes
1/2 teaspoon celery salt
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/4 teaspoon dried oregano
Salt and pepper to taste
3/4 cup elbow macaroni, cooked and drained
Grated Parmesan cheese

Steps:

  • In a large saucepan, cook beef, onion and garlic over medium heat until no longer pink; drain. Add the tomatoes, peppers, mushrooms, tomato paste and seasonings. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Add macaroni; cover and simmer 10 minutes longer or until heated through. Sprinkle with Parmesan cheese.

Nutrition Facts :

WINTER HERB AND RICOTTA CANNELLONI



Winter Herb and Ricotta Cannelloni image

This pasta dish is a holiday staple in some Italian households.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Number Of Ingredients 9

Coarse salt
Fresh Egg Pasta Sheets
1 tablespoon extra-virgin olive oil, plus more for pasta
15 ounces fresh ricotta cheese (1 2/3 cups)
1 garlic clove, thinly sliced
1 tablespoon plus 1 1/2 teaspoons chopped mixed fresh herbs (such as rosemary, sage, and parsley)
1/8 teaspoon red-pepper flakes
1/8 teaspoon freshly ground pepper
Parmesan Cream

Steps:

  • Bring a large pot of salted water to a boil. Prepare an ice-water bath. Working in batches, cook pasta sheets for about 2 minutes. Immediately transfer to ice-water bath to cool. Remove from water, rub a drop of oil on each sheet, and stack on a plate.
  • Combine 1 teaspoon salt, the ricotta, garlic, herbs, red-pepper flakes, and pepper in a medium bowl.
  • Preheat oven to 350 degrees. Spread oil in a 9-by-13-inch baking dish. Line up pasta sheets lengthwise on a clean, dry work surface. Spread cup ricotta mixture on each sheet, about 1 inch from bottom. Roll up, overlapping ends to close. Arrange, seam sides down, in rows in baking dish.
  • Immediately pour Parmesan cream over cannelloni. Bake until tops are golden brown and slightly crusty, 50 to 60 minutes. Serve warm.

PASTA WITH SPRING HERBS



Pasta with Spring Herbs image

The satisfying pasta side dish uses only a handful of ingredients.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 30m

Number Of Ingredients 8

1/2 pound dried pasta, such as strozzapreti or fusilli
1/2 cup roughly chopped mixed herbs, such as parsley, chervil, tarragon, dill, and basil
2 tablespoons extra-virgin olive oil
2 teaspoons finely grated lemon zest
1 tablespoon fresh lemon juice
Coarse salt
1/8 teaspoon freshly ground pepper
1/2 cup (1 ounce) grated Parmesan cheese

Steps:

  • Cook pasta in a large pot of salted water according to packagedirections. Drain pasta, then toss with mixed herbs, oil, lemon zest and juice, 1/4 teaspoon salt, the pepper, and 1/4 cup Parmesan in a large serving bowl. Serve with remaining 1/4 cup cheese on the side.

Tips:

  • Use fresh herbs whenever possible. Fresh herbs have a more intense flavor than dried herbs, and they will add a brighter, more vibrant flavor to your pasta dish.
  • Don't be afraid to experiment with different types of herbs. There are many different types of herbs that can be used in pasta dishes, so don't be afraid to try something new. Some popular herbs for pasta dishes include basil, oregano, thyme, rosemary, and sage.
  • Add the herbs at the end of cooking. This will help to preserve their flavor and prevent them from becoming bitter.
  • Use a good quality olive oil. Olive oil is a key ingredient in many pasta dishes, so it's important to use a good quality oil. Look for an extra virgin olive oil that has a fruity, peppery flavor.
  • Don't overcook the pasta. Pasta should be cooked al dente, which means it should be slightly firm to the bite. Overcooked pasta will be mushy and bland.

Conclusion:

Winter herb pasta is a delicious and easy-to-make dish that is perfect for a cold winter night. With its fresh herbs, flavorful sauce, and al dente pasta, this dish is sure to please everyone at the table. So next time you're looking for a quick and easy meal, give winter herb pasta a try. You won't be disappointed!

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