Lemon Pasta with Fresh Herbs (Recipe)
June 5th, 2013
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!