Fettucine with Fresh Herbs

 

There are two things I like in a recipe. One is if it has olive oil and the second, is if it has fresh ingredients. This dish has both and that’s why I really like it.  It serves 8 and if you like, you can add grilled chicken to make it a more substantial main course. I grilled 3 chicken breast ahead of time. Then sliced them into bite size pieced.  If the chicken is at room temperature, the pasta will warm it up enough that you don’t have to reheat it.  I often listen to music when I cook, especially if I’m alone in the kitchen.  Each dish kind of calls for certain music. My favorite album for this recipe is Tony Bennet Duets-An American Classic.  Favorite song- Are You Havin’ Any Fun?

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I recommend that you use fresh herbs. I have Greek oregano in the garden and I favor it above the Italian one, which doesn’t agree with my stomach. You may be tempted to substitute the herbs for dried ones. It won’t taste the same, but if you must, remember that you need less quantities of them.  Also, I use a ROBUST olive oil in this dish; a Koroneiki or Frantoio would work perfectly.

Ingredients

2 Tbl. Salt

1 lb. Fettucine

1 clove of Garlic

3-4 Tbl. Olive Oil

1 cup loosely packed fresh Basil leaves, finely chopped

1 cup chopped Scallion (green onion) tops

1/4 cup fresh Oregano, finely chopped

1 cup grated Parmesan Cheese.

In a large pot bring 6 qts. of water and 2 Tbl. Salt to a rolling boil. Add and cook 1 lb. Fettucine for 8 minutes or until al dente.

 

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Meanwhile, rub a warmed bowl with 1 clove of Garlic, halved. You can warm your bowl in the microwave or if the bowl can’t go in the microwave, heat up some water and pour it in the bowl until it warms.

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Combine in the bowl:

3-4 Tbl. Olive Oil, Basil, Scallion tops, Oregano and Parmesan. Drain the pasta and toss in herb mixture. Add the chicken breasts, if you choose to.  Salt and pepper to taste. Serve hot.

Mangia!

8 servings without chicken:

280 Calories, 12.5 grams Fat, 44 grams Carbs, 15 grams Protein, 2 grams Fiber, 2 grams Sugar.

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