RECIPE - Lemon Herb Pasta

RECIPE - Lemon Herb Pasta


Lemon and Herb Pasta

Great for a meatless Monday meal. This pasta dish is bursting with garden freshness.


Step 1: Preheat the oven to 375 degrees F. Toast chopped almonds for 4 minutes. Set aside.

Step 2: Bring a large pot of salted water to a boil.

Step 3: Heat a large sauté pan over medium heat, add olive oil, crushed red pepper flakes, fresh chili peppers, oregano, thyme, lemon rind, and a pinch each of salt and pepper. Cook, stirring occasionally for 7 minutes then add the garlic.

Step 4: Continue cooking 3 more minutes stirring constantly until the garlic just starts to caramelize.

Step 5: Reduce the heat to low and then stir in the olives and cook another 5 minutes.

Step 6: Meanwhile, add the pasta to boiling water and cook two minutes under package directions - needs to be very al dente. Just before draining pasta, remove and save 1 cup of the pasta cooking water.

Step 7: Add the hot pasta right into the skillet with oil and seasonings. Add the wine and toss to combines. Cook on low for 3-5 minutes. Remove from the heat and add the parmesan, basil, and mint, tossing to combine. If needed, thin the pasta with a little of the reserved cooking water.

Step 8: Divide the pasta among each plate. Top with toasted almonds, tomatoes and feta.

Servers 6


From the Garden

  • 2 Tbsp - Fresh Oregano
  • 1 Tbsp - Fresh Thyme
  • 2 Tbsp - Fresh Mint Leaves, Chopped
  • 1/4 Cup - Fresh Basil, Chopped
  • 1 Cup - Red or Yellow Cherry Tomatoes, Halved
  • 1 Lemon - Rind of Lemon, Thinly Sliced

From the Pantry

  • 1/3 Cup - Raw Almonds, Chopped
  • 1/3 Cup - Olive Oil
  • 1/3 Cup - Dry, White Wine
  • 3/4 Cup - Fresh Parmesan, Grated
  • 1/2 Cup - Fresh Feta, Crumbled
  • 1-2 tsp - Crushed Red Pepper Flakes or 2-3 Tbsp of Fresh Chili Peppers, Diced
  • 1/2 Cup - Kalamata Olives, Pitted and Halved
  • 1 LB - Thick Spaghetti Noodles
  • 4 - Cloves of Garlic, Smashed
  • Kosher Salt & Pepper

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