Winter Herb Pasta

Winter Herb Pasta

6 Servings 30 min Cook

Macros/Serving: 528 Calories


5 Tbsp Olive Oil
16 Oz Spaghetti
2 Tsp Sage
2 Tbsp Butter
3 Clove Garlic
1 1/2 Cup Bread Crumbs
2 Tsp Rosemary
2 Tsp, ground Thyme
1 Cup Parsley


Chop garlic cloves coarsely.

Chop sage, rosemary, thyme and parsley.

Heat butter and 1 tablespoon oil in a 12-inch heavy skillet over medium heat until foam subsides.

Cook garlic, stirring, until fragrant and pale golden.

Add bread crumbs and cook, stirring occasionally, until golden, about 5 minutes.

Transfer to a bowl, reserving skillet.

Meanwhile, cook bucatini in a pasta pot of boiling salted water (3 tablespoons salt for 6 quarts water) until al dente.

Reserve 1 cup cooking water, then drain.

Heat remaining 1/4 cup oil in skillet over medium heat until it shimmers, then cook sage, rosemary, and thyme, stirring, 2 minutes.

Add pasta, 1/2 cup reserved water, and parsley and toss well.

Add more water to moisten if necessary.

Serve sprinkled with bread crumbs.


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