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Ingredients
¼ cup olive oil, or more to taste
1 teaspoon minced garlic
1 cup or more mixed herbs, like parsley, dill, chervil, basil, tarragon, thyme, oregano, marjoram or mint
1 tablespoon butter, optional
Salt and freshly ground black pepper
1 pound linguine or other long pasta
Nutritional analysis per serving (3 to 4 servings)
89 grams carbs; 8 milligrams cholesterol; 586 calories; 11 grams monosaturated fat; 2 grams polyunsaturated fat; 4 grams saturated fat; 19 grams fat; 6 grams fiber; 322 milligrams sodium; 16 grams protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Bring a large pot of water to a boil. Combine olive oil and garlic in a small saucepan, and turn the heat to medium-low. Cook gently, just until the garlic begins to color, then remove from the heat. Meanwhile, wash and mince the herbs. Place them in a bowl large enough to hold the pasta. Cut the butter into bits, if you're using it, and add it to the bowl.
- Step 2
Salt water, and cook pasta until tender but not mushy. Reserve ½ cup of the pasta cooking water, then drain pasta and toss with herbs and reserved olive oil-garlic mixture. Add a little more olive oil or some of the pasta water if the mixture seems dry. Season with salt and pepper, and serve.
Private Notes