Penne Pasta with Herbs and Parmesan Cheese

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PENNE PASTA WITH HERBS & PARMESAN CHEESE
By Ruth Milstein, author of the Gourmand award-winning recipe book, “Cooking with Love: Ventures into the New Israeli Cuisine.”

 

Ruth Milstein, author of the Gourmand award-winning recipe book ‘Cooking with Love: Ventures Into the New Israeli Cuisine’ chats with Big Blend Radio about growing and cooking with fresh herbs, and shares her recipe for Penne Pasta with Herbs & Parmesan Cheese.

Children inherently love to eat and cook pasta. The proverbial herbs of thyme, oregano and basil enticingly blend into Penne Pasta. Put on as much Parmesan as you like and it’s ready to serve. You may add whatever herbs appeal to your taste! Makes 6 servings.

1-pound penne pasta
¼ cup olive oil
4 garlic cloves, peeled and minced
½ cup fresh basil leaves
¼ cup fresh thyme leaves
¼ cup fresh oregano leaves
Dash of salt
¼ teaspoon freshly ground black pepper
½ cup Parmesan cheese, shredded

In a large pot cook the pasta following its package directions. Meanwhile, heat 1 tablespoon of the olive oil in a large deep sauce pan and sauté the garlic for a few second; add the rest of the oil, basil, thyme and the oregano leaves. Toss gently for 2 minutes. Drain the cooked pasta and add to the sauce pan. Season with salt and freshly ground black pepper. Mix and divide into 6 bowls. Sprinkle the Parmesan cheese on top and serve immediately.

Present the pasta with a colorful salad as an evening meal. Kids and adults will love it!

Ruth Milstein

 

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About the Author:

Ruth Milstein, author of the Gourmand award-winning recipe book, “Cooking with Love: Ventures into the New Israeli Cuisine.”

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