Spring and Summer are some of my favorite seasons simply because it gives me an opportunity to dabble in our garden. From fresh vegetables to fresh herbs, nothing like adding the fruit of your labor directly into a meal created in your home. Garden Herb Pasta is a light vegetarian meal bringing a bright and delicious meal in under 30 minutes. That’s 30 minutes from prep to finish, how easy can that be.
Pasta dishes are so versatile in what they can be used for. They can be enjoyed simple or as busy as you would like them to be. Serve them as a main dish or along side your favorite protein dish. I love to try different types of pasta and came across Fusilli which is basically spiraled or corkscrew in nature. It holds onto sauce of your choice pretty well and is quite fun to eat. I mean you want to love what you eat but to have fun eating it is a bonus right?
Sometimes I look to eating more vegetarian meals when outside temperatures are rising. Living in Florida where temperatures rise in the 90’s often in the Spring & Summer months makes enjoying lighter tasting meals more enjoyable. Don’t get me wrong, I do love my Chicken, Steak, Fish and occasional Pork but at times I really love my lighter fares as well. Garden Herb Pasta is spot on with all the right flavors with a light creamy sauce that just sits heavenly on my pallet. Full of Mushrooms, seared Tomatoes, Kale, Garlic and fresh Herbs, all of my favorite things. Enough of talking and more of cooking.. lets go!
Garden Herb Pasta
Equipment
- Pot
- Knife
- Deep Pan
- Colander
Ingredients
Produce
- 2 Package Cherry Tomatoes
- 1 Package Portabella Mushrooms Sliced
- 2 tbsp Garlic Minced
- 3 Scallions Chopped
- 1/4 cup Fresh Basil Sliced in Slivers
- 1/4 cup Cilantro Chopped
Dairy
- 2 tbsp Butter
- 1 cup Heavy Cream
- 1/2 cup Parmesan Cheese
Seasonings
- 1 tbsp Garlic Herb Seasoning No salt
- 1 tsp Onion Powder
- Salt
- Black Pepper
Oil
- Olive Oil
Pasta
- 1 Package Fusilli Pasta You may substitute for your favorite Pasta
Instructions
Pasta
- Bring Pot of water to a rapid boil. Add a couple generous pinches of salt and a drizzle of Olive Oil.
- Cook Pasta according to package directions. Reserve one cup of Pasta water for use in sauce later.
Meanwhile ~ Sauce Preparation
- Heat deep Pan on medium/high.
- Add 1 tablespoon of Butter and a drizzle of Olive oil.
- Begin sautéing Tomatoes, Mushrooms, Kale and Garlic until vegetables begin to soften and Garlic becomes fragrant.
- Add Heavy Cream, Parmesan Cheese, 1 tablespoon of Butter, Garlic Herb Seasoning, Onion Powder and a generous pinch of Salt & Pepper. Stir to incorporate all ingredients and let it simmer for 3-5 minutes stirring periodically.
Garden Herb Pasta Preparation
- Once the Pasta is done cooking, add it directly to the sauce mixture. You may or may not use all the cooked Pasta.
- Gently toss the Fusilli and sauce together.
- Add the Scallions, Basil & Cilantro directly into the Pasta and give it another toss.
- At this point, you can add the reserved 1 cup of Pasta water to give it a more saucy affect if needed. Totally optional.
- Taste to see if additional seasonings needed.
Serving Suggestions
- Plate your Pasta, garnish with additional Parmesan Cheese and enjoy with a side of crusty Garlic Bread.
- This Pasta is also delicious served with roasted Artichokes on the side, stay tuned for recipe coming soon.
