Fettuccine with Fresh Herbs
Shamelessly stolen from Joy of Cooking

Matt made this for me last night and it was pretty tasty. I think we'd probably eat it more often if we grew our own fresh herbs and didn't need to buy them from the store. Still, it's going in to the rotation.

Recipe scaled for two people as a main course.


  • 1/2 lb. dried fettuccine
  • 1 clove garlic, halved
  • 1 1/2 to 2 tablespoons extra-virgin olive oil
  • 1/2 cup loosely packed fresh basil leaves
  • 1/2 cup finely chopped green onion tops or fresh chives
  • 1/8 cup finely chopped oregano or marjoram
  • 1/2 cup grated Parmesan cheese
  • salt and pepper

Cook the fettuccine according to package directions. We like to add a little drop of olive oil so the pasta doesn't stick together after draining.

We changed the recipe a bit from the Joy of Cooking; it says to rub a warmed serving bowl with the two halves of the garlic clove, but we almost never use serving bowls unless we have company. Instead, we warmed the olive oil in a pan, chopped the garlic and warmed it in the olive oil until the colour yellowed. We made sure the olive oil wasn't too warm, we threw in all the rest of the ingredients and mixed it up, and then tossed with the fettuccine when it was done. Very tasty.

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Last modified: Tue Oct 19 22:59:11 PDT 2004