Pasta with Mint and Parmesan


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Fresh mint leaves add a refreshing zest to this otherwise plain pasta dish.

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  • Salt and freshly ground black pepper to taste
  • 1 lb. cut pasta, like ziti or penne, or long pasta, like linguine or spaghetti
  • 1/2 stick butter (4 Tbs.), cut into pieces
  • 1/2 C. chopped mint leaves
  • 1 C. freshly grated Parmesan cheese

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Bring a large pot of water to a boil and salt it. When it boils, cook pasta until it is tender but not mushy. Drain pasta, reserving about 1/2 C. of cooking liquid. Toss pasta in a warmed bowl with 2 or 3 Tbs. cooking liquid, the butter, mint and half the cheese. Taste and adjust seasoning, then serve, passing remaining Parmesan at the table.

Yield: 3-4 servings

Reviews (1)

  • I love fresh mint with everything, especially pasta! Sometimes I trade the butter for drizzled e.v.o.o. I can't believe no one has commented before. I guess you have to be italian to appreciate the simplicity of pasta bianca.

    Flag as inappropriate jodeee  |  January 22, 2011

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