I just can’t get enough of my fresh herbs right now and recently shared the easiest and tastiest spaghetti with all the readers on What’s Cooking with Ruthie for my monthly guest contribution. For this dish, I used whole wheat spaghetti noodles, but really any thin pasta will do. Simply boil your noodles (I always use chicken broth instead of water for a little added flavor), strain and rinse, and then toss with olive oil, chopped fresh herbs, salt and pepper and toss with freshly grated Parmesan cheese. It is so easy and besides the small investment in chicken broth, it is pretty inexpensive if you already have the fresh herbs on hand.
Think you can’t enjoy your fresh herbs year-round? Well, think again! Preserving your herbs for year-round use is so easy and only involves an ice cube tray and some olive oil. Just add fresh chopped herbs to each compartment and fill with olive oil and freeze. Just like that! So easy! After they are frozen, pop them out and store them in a plastic freezer bag and use them as pan starters or for this dish, just cook your noodles and while hot drop one or two cubes onto the pasta and let melt and then stir to combine and season. I mean, seriously! This is a no-brainer! Thanks for the tip, Pinterest.
- 1 pound whole wheat spaghetti
- 4-6 quarts low-sodium chicken broth
- 3 tablespoons good Extra Virgin Olive Oil
- 1/3 cup freshly chopped herbs (rosemary, thyme, basil, oregano)
- Salt & pepper to taste
- Freshly grated Parmesan cheese
- Cook pasta according to directions on box replacing water with chicken broth. Strain noodles and place in a large bowl. Toss with olive and herbs and season with salt and pepper to taste. Top with freshly grated Parmesan cheese and serve
If you love to cook with fresh herbs, you might also like these recipes:
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