Lemon Pasta with Fresh Herbs (Recipe)

June 5th, 2013

Lemon Pasta with Fresh Herbs

I’m not always prepared to deal with fresh herbs.  It seems like I come across recipes all the time that call for cost-prohibitive quantities of fresh herbs (who has a cup of fresh tarragon in January?), but when I need one…I blank.  Happily, the stars aligned tonight and the parsley in this week’s CSA played a starring role in a truly delicious summer pasta.  You can use whatever fresh herbs you might have.

Lemon Pasta with Fresh Herbs

12 ounces pasta shapes (bow ties are cute!)
4 TBS butter
1 cup heavy cream
Juice and zest of 1 lemon
3 TBS fresh herbs
3 cups cooked veggies (I used roasted peppers and broccoli)
salt and pepper to taste

Cook the pasta according to package directions.  Drain and leave in the colander for a moment while you make the sauce.  Melt the butter in your saucepan, then stir in cream, lemon juice and zest, and fresh herbs.  Bring to a boil and simmer for 2 minutes.  Stir the cooked pasta and veggies into the sauce.  Salt to taste.

Serves 4 as a side dish.

This makes a really great side dish for grilled meat, though it would also make a great light vegetarian meal if you paired it with a big salad.  I served herb butter marinated chicken – sauteed instead of grilled because it was raining.  Yum yum!

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