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James Carrier Photo by: James Carrier

Fettuccine with Green Herbs

Sunset MARCH 2002

  • Yield: Makes 2 or 3 servings

Ingredients

  • 8 or 9 ounces fresh fettuccine
  • 3 tablespoons extra-virgin olive oil
  • 1/4 cup thinly sliced fresh chives
  • 2 tablespoons coarsely chopped parsley
  • 2 tablespoons coarsely chopped fresh oregano, basil, lemon verbena, or thyme leaves (or a combination of two or three)
  • 1 teaspoon grated lemon peel
  • 2 tablespoons lemon juice
  • 1/2 teaspoon freshly ground pepper
  • Salt

Preparation

1. In a 5- to 6-quart pan over high heat, bring 2 to 3 quarts water to a boil. Add fettuccine and boil, stirring occasionally to separate noodles, until barely tender to bite, 2 to 3 minutes.

2. Meanwhile, in a wide, shallow bowl, combine olive oil, chives, parsley, oregano, lemon peel, lemon juice, and pepper.

3. Drain pasta, reserving 1/3 cup cooking water. Pour hot pasta into bowl with herb mixture. Gently lift with two spoons to mix, adding salt to taste and as much of the reserved pasta cooking water to moisten as desired.

Nutritional Information

Amount per serving
  • Calories: 345
  • Calories from fat: 42%
  • Protein: 8.9g
  • Fat: 16g
  • Saturated fat: 2.3g
  • Carbohydrate: 43g
  • Fiber: 2g
  • Sodium: 23mg
  • Cholesterol: 55mg
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Fettuccine with Green Herbs Recipe

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