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Ragged Pasta with a Thousand Herbs

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Submitted by irene

YIELD

4 servings

PREP

10 min

COOK

20 min

READY

30 min

Ingredients

¼ 59
¼ 59
CUP ML BASIL
fresh, chopped *
¼ 59
CUP ML TARRAGON LEAVES
fresh, chopped *
2 3E+1
TABLESPOONS ML MINT LEAVES
fresh, chopped
2 3E+1
TABLESPOONS ML MARJORAM
fresh, chopped
2 3E+1
TABLESPOONS ML THYME
fresh, chopped *
2 3E+1
TABLESPOONS ML SAGE
fresh, chopped
2 1E+1
TEASPOONS ML ROSEMARY LEAVES
finely chopped
½ 118
1 1
X X SALT AND BLACK PEPPER
coarse *
1 453.6
POUND G STRACCI *
½ 118
CUP ML ROMANO CHEESE
fresh, grated *
2 2
MEDIUM MEDIUM TOMATOES
seeded, peeled, chopped

Directions

In a bowl large enough to contain all the ingredients, combine the herbs, olive oil, salt and pepper.

Set aside.

Bring a large pot of water to a boil.

Add salt and the stracci.

Cook, stirring frequently, until the stracci is al dente, tender yet firm to the bite, 1 to 2 minutes.

Drain well.

Add the pasta to the bowl with the herb mixture and toss well.

Add the cheese and toss again.

Scatter the tomatoes over the pasta and serve immediately.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 100g (3.5 oz)
Amount per Serving
Calories 258 96% from fat
 % Daily Value *
Total Fat 27g 42%
Saturated Fat 4g 19%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 8mg 0%
Total Carbohydrate 1g 1%
Dietary Fiber 2g 8%
Sugars g
Protein 2g
Vitamin A 23% Vitamin C 24%
Calcium 6% Iron 11%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
 

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