Chef Alex’s Ten-Minute Buttered, Herbed ZENB Elbows Pasta
PREP TIME 10 minutes
COOK TIME 10 minutes
FEATURED IN RECIPE
ZENB Elbows Pasta
Recipe created by Chef Alex Guarnaschelli
Once the herbs are chopped and the few ingredients gathered, this is such a quick dish to assemble and it always delivers. The pasta makes the dish lighter and the ZENB Elbows are such a comforting pasta shape–they are reminiscent of childhood dishes and made into a dish for all ages here. The trio of herb flavors accented by the lemon is really tasty. Eat as is or serve alongside roasted vegetables, meat or fish.
- 1 box (12 ounces) ZENB Elbows Pasta
- Kosher salt
- 3/4 stick (6 tablespoons) unsalted butter, sliced
- 1 large clove garlic, grated
- 12 sprigs flat leaf parsley, stemmed and chopped
- 8 sprigs basil (about 2/3 cup) stemmed and chopped
- 1 teaspoon dry oregano
- Zest and juice from 1 small lemon
- Freshly ground black pepper
The pasta: In a large pot, bring 4 quarts of water to a rolling boil. Add a generous amount of salt. The pasta water should taste like sea water. Add the ZENB Elbows to the pot and stir so it doesn’t stick to the bottom as it cooks. Cook the pasta until “al dente”, chewy but not hard or raw tasting, 6-8 minutes. Reserve about ½ cup of the pasta water and drain the rest in a colander.2.
The sauce: While the pasta is cooking, combine the butter, garlic, parsley, basil, dry oregano and lemon zest in a large bowl.3.
The dish: Add the cooked pasta and pasta water to the bowl and toss vigorously with two large spoons to coat the pasta. The butter melts and links up with the herbs to create a beautiful sauce for the pasta. Sprinkle with the lemon juice and cracked black pepper. Taste for seasoning.
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