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Lemon Herb Pasta Toss Recipe

Spiral Noodles Mixed with Zucchini, Lemon, Herbs and Parmesan Cheese

© Lynn Smythe

Mar 25, 2009
Lemon Herb Pasta Toss, Lynn Smythe
Instructions on how-to create a light pasta dish flavored with lemon juice, lemon zest, oregano, parsley and garlic.

Lemon Herb Pasta can be served as a side dish, as part of a multi-course meal, or as the main dish at a luncheon. Serve the pasta along with a salad, garlic bread and a glass of frosty lemonade, for a hearty lunch or a light supper.

Lemon Herb Pasta Toss is a nice change of pace from serving pasta with tomato sauce. The recipe, with its delicate lemon and herb enhanced sauce, lets the other ingredients stand out, as the pasta and zucchini are not covered in a heavy cream sauce.

Ingredients for the Lemon Herb Pasta Recipe

  • 1 lb. dried spiral pasta
  • 4 tablespoons butter
  • 1/4 cup extra virgin olive oil
  • 1 cup onion - diced
  • 4 cups thinly sliced zucchini
  • 1 tablespoon fresh oregano - chopped
  • 2 teaspoons minced garlic
  • Zest from one lemon
  • 1 tablespoon lemon juice
  • 2 teaspoons salt
  • 1 teaspoon freshly ground pepper
  • 2 tablespoons fresh parsley - chopped
  • 1/3 cup freshly grated Parmesan cheese

Directions for the Lemon Herb Pasta Recipe

  1. Cook the pasta according to package directions.
  2. Drain the pasta in a colander, and return to the pan.
  3. Mix in the butter, and cover the pan with a lid.
  4. Pour the olive oil into a large frying pan and turn the heat to medium.
  5. Add the onions and cook until translucent.
  6. Add the zucchini and cook for 5 to 6 minutes, stirring after every minute.
  7. Add the oregano, garlic, lemon zest, lemon juice, salt and pepper.
  8. Stir the ingredients together and cook for 2-3 minutes longer.
  9. Remove the frying pan from the heat and stir in the parsley.
  10. Stir the zucchini, lemon, herb mixture into the pasta.
  11. Toss with the Parmesan cheese and serve immediately.

Recipe Tips and Suggestions

  • Marjoram can be used in place of the oregano.
  • Any type of pasta can be used to make the Lemon Herb Pasta Toss. Instead of using spiral noodles, try shells, elbows or penne pasta.
  • Flat leaved or curly parsley can be used in this recipe.
  • Jars of minced garlic can be found in the produce section of most grocery stores. Using prepared garlic will save the home cook a bit of time.
  • Although the zucchini can be sliced with a knife, a mandoline slicer can be used to make uniformly thin slices in a short amount of time.

Additional Recipe Ideas

The article Classic Pesto Recipe, includes a recipe for a basil infused pasta topping. Quick Bread Recipes includes instructions for making a garlic herb bread, which would be perfect for serving along with the Lemon Herb Pasta Toss. The article, Traditional Italian Meal, contains three recipes including one for Pasta Fagioli.


The copyright of the article Lemon Herb Pasta Toss Recipe in Herbs is owned by Lynn Smythe. Permission to republish Lemon Herb Pasta Toss Recipe in print or online must be granted by the author in writing.


Lemon Herb Pasta Toss, Lynn Smythe
Ingredients for Lemon Herb Pasta Toss, Lynn Smythe
Family Style Serving of Lemon Pasta Toss , Lynn Smythe
    


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Comments
Mar 29, 2009 10:05 AM
Guest :
I respectfully disagree about the curly parsley as being an option. I find it to be not as clean tasting. I hate the taste of Marjoram too overpowering. Don’t buy the pre-chopped garlic, for the best taste I'll take the time to peel and chop some. A little effort will result in a better experience.
Andrew http://cook-italian.com
Mar 31, 2009 6:29 AM
Lynn Smythe :
Hi Andrew,

Thanks for leaving a comment on my article!

Although I prefer flat leaf parsley, sometimes the curly variety is all I have available in my garden. In addition to growing over 90 varieties of herbs and vegetables in my organic garden, I also have an extensive butterfly garden. Parsley is a host food for Swallowtail butterflies in my neighborhood. Some years they prefer the flat leaved parsley, some years they prefer the curly. So I use whichever variety I have enough of when I go out to my garden to harvest fresh parsley.

I also mention the jar garlic for convenience. I do tons of cooking, often for groups of 30+ guests. I don't always have enough garlic on hand, and can't leave to go to the grocery store if I've got another recipe in the oven. So I always have a jar or two of minced garlic on hand just in case. Also, pre-minced garlic saves a ton of time. Yes, it only takes a few seconds to chop a clove or two of garlic, but when I'm making dinner for a crowd, until I figure out how to clone myself, I'm looking for anything that will save me time.

There are many, many varieties of marjoram. The one I used in my recipe is what was growing in my garden at the time, it wasn't overpowering at all. I also have oregano in my garden, but that is much stronger than the marjoram.

I very rarely follow a recipe to the letter. I'm always tweaking, making substitutions etc. If a recipe calls for an ingredient I don't care for, I'll substitute something else.

Take care,
Lynn
2 Comments
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