Herb Pasta

Note: Substitute a gluten free pasta and use a firm sheep or goat cheese to make this dish both gluten and cow dairy free

As busy women we often buy into the concept that we don’t have time to cook.   With a little prep, little creativity and a little help… we can both bring home the bacon and fry it up in the pan!  Here is a new favorite that takes under 15 minutes.  It makes a great side dish to complement any protein or add a protein for a complete dish.


1 box of Pasta (Spaghetti, Linguine or Angel Hair Pasta )
1/2 Cup Premium Olive Oil
1 1/2 Tablespoons of White Wine Vinegar
2 Cloves of Garlic
1 Cup of Chopped, Mixed Herbs 

A word on herbs for this dish
What herbs do I use?  It doesn’t matter.  I keep a  small herb garden in the summer.  In the winter months, I grow herbs indoors. You can also buy fresh herbs at the grocery. For this dish I use it all: basil, oregano, thyme, tarragon, parsley and a little sage.  use what you have handy.

chopped herbs

Rinse and rough chop fresh herbs

Drop your pasta in boiling water and cook according to the package
While the pasta is cooking, saute the garlic in the the olive oil over low heat.  Be sure not to let the garlic over brown.
Add your white wine vinegar to deglaze
Drain your pasta and add to the pan with the olive oil  
Add the herbs and toss
Top with a firm cheese like Parmesan, Romano or even Manchego.

This pasta dish is fantastic with the addition of grilled shrimp or chicken.  We serve it as a side with a great steak or chicken breast!


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