Ragged Pasta With A Thousand Herbs
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains | Italian | Cooking liv, Import | 1 | Servings |
INGREDIENTS
| 1/4 | c | Chopped italian flat leaf |
| parsley | ||
| 1/4 | c | Chopped fresh basil |
| 1/4 | c | Chopped fresh tarragon |
| 2 | T | Chopped fresh mint |
| 2 | T | Chopped fresh marjoram |
| 2 | T | Chopped fresh thyme |
| 2 | T | Chopped fresh sage |
| 2 | t | Finely chopped fresh |
| rosemary leaves | ||
| 1/2 | c | Extra virgin olive oil |
| Coarse salt and freshly | ||
| ground pepper to taste | ||
| 1 | lb | Stracci, fresh egg pasta cut |
| into 4 by 1-inch strips | ||
| with a fluted pastry | ||
| wheel | ||
| 1/2 | c | Freshly grated pecorino |
| romano | ||
| 2 | Ripe tomatoes, peeled | |
| seeded and chopped |
INSTRUCTIONS
1997 In a bowl large enough to contain all the ingredients, combine the herbs, olive oil, salt and pepper. Set aside. Bring a large pot of water to a boil. Add salt and the stracci. Cook, stirring frequently, until the stracci is al dente, tender yet firm to the bite, 1 to 2 minutes. Drain well. Add the pasta to the bowl with the herb mixture and toss well. Add the cheese and toss again. Scatter the tomatoes over the pasta and serve immediately. Yield: 4 to 6 servings Recipe by: Cooking Live Show #CL8921 Posted to MC-Recipe Digest V1 #692 by "Angele and Jon Freeman" <jfreeman@netusa1.net> on Jul 26,
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Nutrition (calculated from recipe ingredients)
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Calories: 183
Calories From Fat: 31
Total Fat: 3.8g
Cholesterol: 0mg
Sodium: 644.6mg
Potassium: 1672.9mg
Carbohydrates: 37.1g
Fiber: 16.4g
Sugar: 5.9g
Protein: 11.9g