I've been looking for a pasta recipe with a fresh herb and olive oil dressing. This is an adaption of Fettuccine with Fresh Herbs from
Joy of Cooking. It was really good. I didn't use Fettuccine because the recipes calls for 1 pound of fettuccine. I was only making 1/4 of the recipe. How do I measure 1/4 pound of fettuccine? I was too lazy to look it up and more importantly I don't have fettuccine. I know 4 cups of dried pasta is about 1 pound of pasta. So I used a heaping cup of bowtie pasta. I think I could have used 1 1/2 cups of bowtie pasta. My changes were to add a minced garlic clove. I also significantly reduced the Parmesan cheese and used a little less basil. Next time I'm going to try to make it without the cheese to eliminate a significant amount of the fat from this recipe.
Pasta with Fresh Herbs
One heaping cup of whole wheat bow tie pasta
One clove of garlic, minced
1/4 cup minced chives
little less than 1/4 cup minced basil
pinch of dried oregano
1 tbsp extra-virgin olive oil
1/8 cup Parmesan cheese
salt and freshly ground black pepper to taste.
Boil the pasta in salted water.
Meanwhile combine remaining ingredients in a bowl.
Drain pasta and reserve 1/8 cup of the cooking liquid.
Add the pasta to the herb mixture.
Add the reserved cooking liquid as deserved. I used about half of the reserved liquid.
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