Favorite Recipes June 20, 2019

Mediterranean Herb Garden Pasta

What You Need:

  • 12 oz. linguini or spaghetti, cooked in salted water and boiled until al dente, drained
  • 3 Tbsp fruity olive oil
  • 3 Tbsp unsalted butter, room temperature
  • 2-3 large cloves garlic, finely chopped
  • zest of one medium lemon, grated or finely chopped
  • 1/4 tsp crushed red pepper
  • ~10 oz cherry tomatoes or grape tomatoes, halved and seeded
  • salt and freshly ground pepper, to taste
  • 1 c fresh basil leaves, coarsely chopped
  • 1 c fresh Italian parsley, coarsely chopped
  • 1/3 c fresh mint leaves, coarsely chopped
  • 1/4 cup chives, chopped
  • 1 tsp lemon thyme or regular thyme leaves, chopped
  • 1/4 cup pitted kalamata olives, halved
  • marinated artichoke hearts, halved or quartered, to taste
  • crumbled feta cheese, to taste

What To Do:

  • Combine olive oil, butter, garlic, lemon zest, crushed red pepper, tomatoes, salt and pepper in a heatproof bowl the pasta will be tossed in.  While bringing the salted pasta water to a boil in a large pot, place bowl over the pot to warm up the ingredients and melt the butter.  Once the water reaches a boil, set the bowl aside.
  • Cook pasta according to directions until al dente.  Drain pasta well and immediately add to sauce in the bowl.  Sprinkle with basil, parsley, mint, chives and thyme and toss.
  • Add & toss in olives, artichoke hearts and feta cheese.  Add salt and pepper to taste, if needed.  ENJOY!!