Summer Herb Fettuccine


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The more herbs you use, the more complex and flavorful this pasta becomes.

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Serving Size / Yield

4-6 servings


  • 1/4 C. chopped Italian parsley
  • 1/4 C. chopped fresh basil
  • 1/4 C. chopped fresh tarragon
  • 2 Tbs. chopped fresh mint
  • 2 Tbs. chopped fresh marjoram
  • 2 Tbs. chopped fresh thyme
  • 8 sage leaves, finely chopped
  • 1 sprig rosemary, finely chopped
  • 1/3 C. olive oil
  • salt
  • pepper
  • 1 lb. fettuccine noodles
  • 1/2 C. grated romano cheese
  • 2 med. tomatoes, peeled, seeded and chopped

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In a large bowl, combine the herbs, olive oil and salt and pepper to taste. Set aside. Bring 4 qts. water to a boil. Add 2 Tbs. salt, then the pasta. Stir well. Cook over high heat until pasta is al dente. Stir as it cooks. Drain pasta. Add the pasta to the bowl with the herb mixture. Toss. Add the cheese and toss. Scatter tomatoes over the pasta and serve.

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